|Sugar||3⁄4 Cup (12 tbs)|
|Boiling water||1⁄2 Cup (8 tbs)|
|Gelatin||1 Tablespoon (1 Envelope)|
|Cold water||1⁄4 Cup (4 tbs)|
|Eggs||2 , separated|
|Milk||1 Cup (16 tbs)|
|Whipped cream||1 Tablespoon|
Put 1/2 cup of the sugar into a heavy metal saucepan or skillet, and stir constantly over direct heat until melted to an amber-colored liquid.
Slowly add the boiling water and simmer until caramel is entirely dissolved, stirring occasionally.
Cool for about 10 minutes.
Soften gelatin in cold water for 5 minutes.
Beat egg yolks, add salt and milk, and slowly stir in the caramel syrup.
Return to saucepan and cook over low heat, stirring constantly until mixture just coats the spoon.
Remove from heat and stir in the gelatin ; add vanilla and chill.
When mixture has become thick and syrupy, beat the egg whites until stiff, add the remaining 1/4 cup of sugar, and beat until thick and smooth; then whip the gelatin mixture until fluffy and add to the egg whites, folding lightly but thoroughly until well mixed.
Pour into mold, bowl or sherbet glasses, and chill until firm.
Serve with whipped or plain cream.