Yield: 6 servings
|3 cups||Milk, divided use|
|2 tablespoons||Vanilla sugar, divided use|
|5 \N||Eggs, separated|
|½ cup||Sugar, divided use|
|\N \N||Milk chocolate, grated|
Boil 2 cups milk with 1 tablespoon vanilla sugar. Meanwhile, beat 5 egg whites at medium speed till soft peaks form. Gradually add ¼ cup sugar, 2 tablespoons at a time, beating at high speed till stiff peaks form. Put heaped tablespoons into the boiling milk, and cook five minutes, turning once in a while. Take the cooked egg whites out of the milk, and put them aside. Reserve the milk. Cool, then chill.
Beat 5 egg yolks with ¼ cup sugar, 1 tablespoon vanilla sugar, 2 tablespoons flour, 1 cup milk, and the milk in which the egg whites were cooked. Heat in double boiler until a thick custard forms. Cool, then chill.
Presentation: pour custard into a glass bowl. Carefully place the cooked egg whites on the custard. Garnish with fine grated milk chocolate, and serve cold.
Origin: unknown newspaper clip. Translated by Gabi Shahar, December 1993.