1/2 c. sugar
1 envelope unflavored gelatin (1 tbsp.)
1/4 tsp. salt
2 1/4 c. milk
4 egg yolks, slightly beaten
1 c. whipping cream, whipped stiff
1 tsp. vanilla

Blend sugar, gelatin, salt, milk and egg yolks well in saucepan. Cook over medium heat, stirring constantly, just until mixture comes to a boil. Place pan in cold water; cool until mixture mounds slightly when dropped from spoon.

Fold in whipped cream and vanilla. Pour into buttered 1-quart mold. Chill until firm (about 4 hours). Unmold on large serving dish. Garnish with whole or crushed strawberries, raspberries or peaches.