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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Mexican Cream   
    Categories: Desserts, Mexican, Puddings   
         Yield: 6 Servings   
      
         3 c  Milk; scalded   
       1/4 c  Water; cold   
       1/2 c  Sugar   
         3    Egg whites   
         3    Egg yolks   
       1/4 ts Salt   
         1 tb Unflavored gelatin   
         3 tb Sweet sherry   
      
     Soften the gelatin in the cold water, dissolve it and the sugar in   
     the hor milk which you have scalded beforehand. Beat the egg yolks   
     and salt together in the top of a double boiler--then, a little at a   
     time, beat the milk mixture into them. Set the pan over simmering   
     water and cook until the mixture thickens enough to coat a metal   
     spoon. Remove from over hot water, stir in the sherry. Let the   
     custard cool, but do not let it set. Beat the egg whites until stiff.   
     Gently but thoroughly fold egg whites into the custard. Diuvide the   
     cream among 6 individual molds--chill until firm.   
      
     To Serve:   
      
     Transfer onto serving plates, decorate with rosettes of slightly   
     sweetened whipped cream with a pastry tube.   
      
     Recipe by South of the Border Tex-Mex Cookin by Les Blair, 1995   
      
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