French Cream

Ingredients

• 1/2 L milk
• 150 g sugar
• 1 whole plus 4 yolks count eggs
• 2 sheets isinglass (leaf gelatin)
• vanilla or lemon zest

Instructions

1. Mix sugar with the eggs, add milk gradually, then the gelatin.
2. Cook, stirring in one direction, until it thickens and coats the spoon; remove.
3. Pour into a greased ring mold and set in ice (summer) or cold water (winter) to set.
4. Unmold onto a folded napkin. Boil doubtful milk beforehand or add an extra gelatin sheet.