Cream Pudding

• ½ cup powdered sugar
• 5 yolks of eggs
• ½ cup milk

Soften the gelatine in the water a few minutes. Stir yolks and sugar with Dover egg beater until very, very light; add milk, the softened gelatine, vanilla and fold in the cream, whipped stiff. Cook over boiling water (in double boiler) until the mixture coats the spoon. Turn into a mould and let stand several hours to chill.