Yield: 8 servings
|5 \N||Egg whites|
|2 tablespoons||Powdered sugar|
|½ teaspoon||Orange extract|
|½ teaspoon||Vanilla extract|
|2 cups||Whole milk|
|3 tablespoons||Granulated sugar|
|3 \N||Egg yolks|
|\N \N||Wine -- optional|
Beat the egg whites until you can turn the bowl upside down without the whites falling out. Gradually add the powdered sugar, ¼ teaspoon orange extract and ¼ teaspoon vanilla extract or other flavoring. (Thomas Jefferson used orange flower or rose water.) Put milk into a 10-inch heavy skillet and add the granulated sugar and remaining orange and vanilla extracts. Slowly bring to a simmer. Drop tablespoonfuls of egg white into hot milk and poach until set. Turn the mounds after about 1-2 minutes of cooking. You will need to make these in batches as it won't all fit in skillet at once. The egg whites will puff a bit while cooking. It should take about 4-5 minutes for each batch to cook. Lay them on a wire rack to drain.
Beat the egg yolks until thick. Add a small amount of the hot milk to the yolks, then stir gradually into the milk. Continue to stir while cooking, until the custard thickens. Pour custard through a sieve.
Put the cooked whites in a serving dish and pour the custard over them. Serve immediately.
Recipe By : Jo Anne Merrill