1/2 c. sugar
1 env. unflavored gelatin
1/4 tsp. salt
2 1/4 c. milk
4 egg yolks
1 c. heavy 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 serving dish. Garnish with pureed fruit (raspberries or strawberries). Yield: 6 to 7 servings.