Advertisement
Ingredients
4 cups milk
¾ cups granulated sugar
1 teaspoon pure vanilla extract or 1 vanilla bean
6 eggs, separated
Pinch of salt
Nutritional analysis per serving (10 servings)
20 grams carbs; 106 milligrams cholesterol; 156 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 6 grams fat; 94 milligrams sodium; 6 grams protein; 20 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Put the milk in a large saucepan and add 6 tablespoons of the sugar and vanilla. Bring to a simmer, stirring.
- Step 2
Meanwhile, beat the egg whites until they are almost stiff. Sprinkle with 6 tablespoons of sugar and salt and continue beating until the mixture is quite stiff.
- Step 3
Using two large spoons, mold the meringue into oval shapes and slide them onto the top of the simmering milk. Make a few at a time, until there are 12. Cook about 30 to 40 seconds on one side and carefully turn to cook on the second side. Cook 30 to 40 seconds on the second side and remove. Drain on paper towels. Continue until all the meringue has been cooked.
- Step 4
Strain the milk.
- Step 5
Put the egg yolks in a saucepan and beat them until they are light and lemon colored. Gradually add the milk to the yolks, beating constantly. Use a wooden spoon and stir constantly over low heat, making certain that the spoon touches all over the bottom of the saucepan. Cook, stirring, until the mixture has a custardlike consistency and coats the sides of the spoon. Do not let the sauce boil or it will curdle.
- Step 6
Immediately remove the sauce from the stove and continue stirring. Let the sauce cool to room temperature, then ladle over the meringue.
Private Notes