Vanilla Cream

Half a pint of milk, half pint cream, yolks of 3 eggs, 2 oz. sugar, half a teaspoonful of vanilla essence, a good ½ oz. of gelatine. Dissolve the gelatine in the milk, put on the fire, and add sugar; when nearly boiling pour over the beaten yolks of eggs. Return to the saucepan, and let the custard thicken, but not boil; pour into a bowl, and stir now and then until nearly cold; then add the vanilla and cream, which must be whipped till stiff; pour in to a wet mould to set. If a vanilla bean is boiled with the milk the flavor is more delicate.