Spanish Custard Cream

16 fluid ounces milk, scalded
1 teaspoon vanilla
1/8 teaspoon salt
3 tablespoons caster sugar, or substitute
2 tablespoons unflavoured gelatine.

Soften gelatine in 2 fluid ounces cold milk.
While gelatine is softening prepare soft custard.
Slowly stir in the scalded milk, stirring constantly.
Strain, then cook over simmering water until mixture thickens and coats back of spoon.
When done, pour it slowly over soaked gelatine.
Mix well.
Serve as a sauce or pudding.
Serves 4 to 6