2 cups milk.

3 egg yolks ¼ cup sugar.

2 tablespoons granulated gelatine few grains salt ¼ cup cold water.

3 egg whites.

Soak gelatine in cold water; scald milk; mix yolks and sugar, add milk and salt; cook until mixture begins to thicken; add soaked gelatine, chill, and as mixture thickens add the beaten whites of eggs. Mold, chill, and serve. Any flavorings used for Bavarians may be used for Italian Creams.

Almond Italian Cream

To Italian Cream add one cup almonds which have been blanched, chopped, and browned and two tablespoons lemon juice.

Caramel Italian Cream

To Italian Cream add one cup caramelized sugar to custard before adding gelatine.

Maple Italian Cream

Add one cup maple sugar to hot custard in Italian Cream before adding gelatine.