Blanc Mange

Soak the gelatin in the cold water. Beat the egg yolks until thick and lemon colored; gradually add the sugar. Scald the milk and slowly add to the egg and sugar mixture. In a double boiler, place the milk mixture over hot water and cook, stirring constantly until the custard coats a metal spoon. Remove from heat. Add the gelatin and stir until thoroughly dissolved. Blend in salt and vanilla. Pour into a greased mold. Chill until firm (7 - 8 hours, or overnight). Great served plain or with berries and/or a dollop of whipped cream.