1 env. Knox gelatin
3 c. milk
3 eggs
1 tsp. vanilla
1/2 c. light corn syrup
1/2 c. sugar
1/4 tsp. salt

Soften gelatin in 1/4 cup of cold milk. Beat yolks, add remaining milk, corn syrup, sugar and salt. Cook in double boiler until custard consistency, stirring constantly. Add softened gelatin and stir until dissolved. Remove from stove, and fold in vanilla and stiffly beaten egg whites.

Turn into one large or several individual molds that have been rinsed in cold water first, and chilled. (This will separate and form a jelly on the bottom with the fluffy custard on top.) When firm, unmold and serve with sliced fruit, whipped cream, or just plain. Makes 6 to 8 servings.