Creme Caramel

2 Eggs, seperated
1/2 cup Castor Sugar
2 tsp Vanilla essence
2 cups milk
2 tbsp gelatine
1/3 cup hot water

Whisk egg yolks , sugar and essence in large pan until creamy, whisk in milk, Stir over heat without boiling until sugar is dissolved; bring to boil, remove from heat. Sprinkle gelatine over hot water, stir in to milk mixture.

Beat egg whites in a small bowl with electric mixer until firm peaks form. Fold in to milk mixture in two batches.

Pour in to 4 individual dishes or into a wetted mould. refrigerate until firm.