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Separate the egg whites from the yolks.
In a pot on the fire we boil 0.5 liters of milk.
Beat the egg whites with 5 tablespoons of sugar (one tablespoon of sugar per egg white).
From the foam, take it with a spoon (like some dumplings) and put it in the boiling milk, leave it for 30 seconds on one side and turn the egg white on the other side for another 30 seconds.
With a palette we take the beautiful pieces of egg white and put them in a bowl taking care not to break. We finish the whole composition.
I throw away the milk in which I boiled the egg white (I don't like it), but it can slip over the yolks.
Put the rest of the milk to boil with 3 tablespoons of sugar (add more if you want sweeter), and with the seeds from a vanilla pod (vanilla sugar or extract). Rub the yolks with a little warm milk and flour or starch and add them over the milk on the fire.
Let it boil until it thickens, it becomes like a soft cream.
Arrange the milk with the yolk in bowls, put the egg white we took care of on top and decorate with caramel and almond flakes, chocolate flakes or whatever you like.
I made burnt sugar and fried almond flakes to serve.