MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mexican Cream
 Categories: Desserts, Mexican, Puddings
      Yield: 6 Servings
 
      3 c  Milk; scalded
    1/4 c  Water; cold
    1/2 c  Sugar
      3    Egg whites
      3    Egg yolks
    1/4 ts Salt
      1 tb Unflavored gelatin
      3 tb Sweet sherry
 
  Soften the gelatin in the cold water, dissolve it and the sugar in
  the hor milk which you have scalded beforehand. Beat the egg yolks
  and salt together in the top of a double boiler--then, a little at a
  time, beat the milk mixture into them. Set the pan over simmering
  water and cook until the mixture thickens enough to coat a metal
  spoon. Remove from over hot water, stir in the sherry. Let the
  custard cool, but do not let it set. Beat the egg whites until stiff.
  Gently but thoroughly fold egg whites into the custard. Divide the
  cream among 6 individual molds--chill until firm.
  
  To Serve:
  
  Transfer onto serving plates, decorate with rosettes of slightly
  sweetened whipped cream with a pastry tube.
  
  Recipe by South of the Border Tex-Mex Cookin by Les Blair, 1995
 
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