Yield: 6 servings
Measure | Ingredient |
---|---|
3 cups | Milk, divided use |
2 tablespoons | Vanilla sugar, divided use |
5 \N | Eggs, separated |
½ cup | Sugar, divided use |
2 tablespoons | Flour |
\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.