Spanish Cream

Heat milk in a saucepan over medium heat until it begins to steam, about 3-4 minutes; do not boil.

Sprinkle gelatin over 1/4 cup cold water in a small bowl and let sit for 1 minute to bloom, then stir into the hot milk until completely dissolved.

In a separate bowl, whisk egg yolks with 2/3 cup sugar until pale and thick, approximately 2-3 minutes.

Slowly pour the hot milk mixture into the egg yolk mixture while whisking constantly to temper the eggs and prevent curdling.

Return the combined mixture to the saucepan over low heat and stir continuously for 5-7 minutes until it thickens slightly and coats the back of a spoon; do not allow it to boil.

Remove from heat and stir in vanilla extract, then let cool to room temperature, about 10 minutes.

In a clean bowl, beat the 3 egg whites with an electric mixer until stiff peaks form, approximately 3-4 minutes.

Gently fold the whipped egg whites into the cooled custard mixture in two additions using a rubber spatula, being careful not to deflate the whites.

Divide the Spanish cream evenly among four serving glasses or bowls and refrigerate for at least 2 hours until the gelatin sets and the cream is chilled.