does anyone know the ingredeants to make spanish cream?

Spanish Cream

1 (1/4 ounce) envelope unflavored gelatin

3 cups milk

1/2 cup sugar

3 eggs, separated

salt

1 1/2 teaspoons vanilla

Soften gelatin in milk abuot 5 minutes.

Place in double boiler over hot water.

Stir in sugar until dissolved.

Beat egg yolks; pour into mixture in double boiler, stirring constantly until mixture is well heat and coats spoon but is not thick (Do not overcook or custard will curdle).

Stir in salt and vanilla.

Remove from heat and cool slightly.

Beat egg whites until stiff; fold cooked mixture into egg whites until thoroughly mixed.

Pour into individual dessert dishes.

Refrigerate until set.

many options @

http://www.cooks.com/rec/search/0,1-0,spanish_crea...