American Cream

1 quart of whole Milk
Two envelopes of plain gelatin
4 eggs
1 1/2 cup of sugar
1 teaspoon Vanilla 

Dissolve gelatin and half of the sugar and milk on a slow fire. Separate ads. Be yolks, milk, and cook on the until mixture Pickens on the spoon. Remove from heat at once. Stand sauce pan on a wet dishrag and fold in  stiffly be 10 egg whites, remaining sugar, and vanilla. Pour into wet mall. Refrigerate until firm. Unmold and serve with whipped cream.

Background:

American cream is a delightful dessert that has been served at the Mudge Ranch since the late 1880s. It's fourth generation of Mudges on the same ranch still enjoy it topped with whipped cream. When it is made properly, it separates and have a perfectly clear gelatin on the bottom. Although at times, it doesn't separate and it is all the same color as a custard. It taste great either way!!!