Mother's Russian Cream Recipe

• 2 env. gelatin
• 1 c. water
• 4 Large eggs, separated
• 1 quart. lowfat milk
• 1 c. sugar
• 1 teaspoon vanilla

1. Have everything ready to beat egg whites.
2. Dissolve gelatin in water.
3. Mix sugar and lowfat milk and hot in double boiler.
4. Stir in well beaten egg yolks.
5. Stir and cook till just before it comes to a boil.
6. Then add in dissolved gelatin and vanilla.
7. Cook a few more min till gelatin is thoroughly dissolved.
8. Remove from heat.
9. Beat egg whites and stir into custard with a spoon.
10. Pour into bowl and chill till set.
11. Make up to two days ahead.

gelatin, water, eggs, milk, sugar, vanilla

Taken from cookeatshare.com/recipes/mother-s-russian-cream-19619 (may not work)