|Milk||3 1⁄2 Cup (56 tbs)|
|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Eggs||6 , separated|
|Sugar||3⁄4 Cup (12 tbs)|
|Pure vanilla extract||1 1⁄2 Teaspoon|
|Heavy cream||1 Cup (16 tbs), whipped|
1 In a pan, scald 3 cups of the milk.
2 In a bowl, soak gelatine in remaining 1/2 cup milk.
3 In another bowl, beat together egg yolks, sugar, salt and spices.
4 Gradually, add scalded milk to egg yolk mixture.
5 Cook over low heat or in a double boiler, stirring constantly, until custard becomes thick and coats a silver spoon.
6 Stir in softened gelatine, mixing until gelatine melts.
7 Allow to cool.
8 Mix in vanilla and chill until slightly thickened.
9 Gently fold in the stiff beaten egg whites and whipped cream into the custard.
10 In a 2 1/2-quart mold, pour the mixture.
11 Allow to chill until firm.
12 Demold and garnish with whipped cream and fresh strawberries or your favorite fruit.