Custard Angel Squares

• 1 envelope unflavored gelatin
• 3/4 c. sugar
• 4 eggs, separated
• 1 c. whipping cream, whipped
• 1/4 tsp. salt
• 1 3/4 c. milk
• 2 tsp. vanilla
• 1 loaf angel food cake, cubed

1. Line 9 x 13-inch Pyrex dish or pan with angel food cubes. Combine gelatin and 1/2 cup sugar in top of double boiler; stir in salt, milk and 2 egg yolks, slightly beaten.
2. Cook, stirring over simmering water until mixture coats metal spoon with thin, even layer.
3. Add vanilla.
4. Chill or stir over ice water until thick, but not set.
5. Beat egg whites with 1/4 cup sugar until soft peaks form.
6. Fold whipped egg whites and whipped cream into thick custard.
7. Pour custard over cake and refrigerate 4 hours or overnight.
8. Cut in squares and top with butterscotch sauce.

unflavored gelatin, sugar, eggs, whipping cream, salt, milk, vanilla, angel food cake

Taken from www.cookbooks.com/Recipe-Details.aspx?id=469526 (may not work)