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Spanish Cream

2 cups scalded milk 4 egg yolks 1/4 cup sugar 2 tablespoons granulated gelatine 1/4 cup cold water 1 teaspoon vanilla extract 1 pint cream Pour scalded milk very slowly over the egg yolks and sugar which have been mixed together. Put into double boiler and cook slowly until thick and smooth. Pour over gelatine which has been soaking in 1/4 cup of cold water. Chill, add vanilla and beat with egg whip until thick. Add the cream which has been whipped and chill in molds.