Instructions: In the top of a double boiler, beat egg yolks and sugar with an electric mixer for 2 minutes. Gradually add milk and vanilla. Place over boiling water. Cook and stir constantly for 6-8 minutes or until mixture begins to coat the spoon. Pour into a large bowl, set aside. In a small bowl, sprinkle gelatin over water; let stand 2 minutes. Stir into egg mixture; tint with food coloring if desired. Set bowl over larger bowl filled with ice water. As soon as the cooked mixture begins to set up, fold in the cream and cherries. Pour into a 2 qt. serving bowl and refrigerate 6 hours or overnight.

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