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Spanish Pudding

This recipe was sent in by Emily Dahlke of Yermo, Calif. in response to another reader's request for a Spanish Pudding recipe. Emily says the description for Spanish Pudding sounds exactly like her mother's Spanish Cream. She recounts, "Mother thought this was a good dessert for children at Thanksgiving, and she would serve it with nutmeg sprinkled on top."

Spanish Pudding

Serves 8

You will need eight 7-ounce ramekins or pudding cups for this recipe.

3	cups milk
1	tablespoon gelatin
1/2	cup sugar
3	egg yolks
1/4	teaspoon salt
1	teaspoon vanilla extract
3	egg whites , beaten stiff

1. Scald milk with gelatin, about 5 minutes. Add sugar, then slowly whisk mixture into lightly beaten egg yolks. Place in double boiler and cook until mixture coats spoon, stirring constantly, about 15 minutes. Remove from heat and stir in salt and vanilla.

2. Fold in egg whites. Dip molds in cold water then portion mixture into molds. Chill 1 1/2 hours (mixture will separate into two distinct layers when cold) and serve with cream or orange marmalade.