4 eggs
a pinch of salt
1 cup and 5 tablespoons (of soup) of sugar
3 cups of milk
a small spoonful (of tea) of cornstarch
1/2 cup of water
two teaspoons (of coffee) of vanilla extract
1 cup of heavy cream
4 eggs
a pinch of salt
1 cup and 5 tablespoons (of soup) of sugar
3 cups of milk
a small spoonful (of tea) of cornstarch
1/2 cup of water
two teaspoons (of coffee) of vanilla extract
1 cup of heavy cream
Beat the yolks, then add 5 tablespoons of sugar, milk, a pinch of salt, and cornstarch (dissolved in 2 tablespoons of milk)
Heat over low heat and cook until thickened and covers the spoon
Let cool and place in the refrigerator
Next, boil the water with 1 cup of sugar, until long strands form when lifting the spoon
Beat the whites until very stiff and pour over the warm syrup, continuing to beat
Add vanilla extract
Beat until cooled and refrigerate
Next, beat the chilled heavy cream until it forms whipped cream (Chantilly)
Mix the three creams gently: those of yolks, whites, and Chantilly
Pour into molds and refrigerate for 2 to 3 hours
Serve with a chocolate, coffee, or caramel topping.
