Recipe from: The Story of Pure Vanilla, rewritten by R.C. Schlotterer.
Published by the Vanilla Bean Association of America, © 1955.
Soak gelatin in cold milk for 5 minutes. Beat eggs slightly, add sugar and salt and blend.
Gradually add hot milk while stirring. Cook over hot water about 7 minutes until custard coats
spoon and thickens, stirring constantly. Remove from heat. Add a little hot custard to gelatin,
stirring until dissolved; return to remainder of custard and blend. Cool until mixture begins to
set. Add vanilla and fold in whipped cream. Turn into 6 medium sized custard cups. Chill until set.
Turn out of molds and serve with Holly Sauce.
Serves 6.
Cook sugar and water, over direct heat until syrup spins a thread. Add remaining ingredients and
blend. Cool. Serve with Vanilla Fluff.