Spanish cream

I'm not sure why this is "Spanish" as opposed to another version, "Bavarian", which has more cream in it.

Ingredients

600 ml	Milk (Main)
20 g	Gelatine
2 ½ ml	Vanilla essence/extract
2	Eggs
60 g	Sugar

Directions

1. Save a small amount of the milk; put the rest in a saucepan together with the sugar and vanilla, and heat through.
2. Separate the egg whites and save for later. Beat the egg yolks with the remainder of the milk and add to the heating mixture.
3. Stir to ensure the sugar is dissolved and bring to near boiling point to thoroughly cook the eggs. Do not actually boil.
4. Take the saucepan off the heat. Dissolve the gelatine in 60ml of boiling water and stir into the hot custard.
5. Pour into a serving dish and put in the fridge to cool.
6. When mixture has cooled and almost set (it should be shivery at this point) thoroughly beat the egg whites until stiff and fold them in using a metal spoon.
7. Return the mixture to the fridge to set properly.
8. This goes well with any poached fruit but nectarines poached with a vanilla pod would be delicious.