600 ml of skim milk
6 egg whites
1 vanilla bean
2 tablespoons (sopa) of cornstarch
For the topping
6 egg whites
2 tablespoons (sopa) of cornstarch
Butter and wheat flour for greasing
600 ml of skim milk
6 egg whites
1 vanilla bean
2 tablespoons (sopa) of cornstarch
For the topping
6 egg whites
2 tablespoons (sopa) of cornstarch
Butter and wheat flour for greasing
Whipped Cream
Beat the egg whites until stiff, adding the cornstarch gradually
Distribute into individual ceramic cups and bake in a preheated oven (190 °C) for 15 minutes or until golden brown on top
Custard
Bring the milk to a boil with the vanilla bean
Remove the bean and reserve the milk
Beat the egg yolks with cornstarch, add the milk gradually, and mix well with an electric mixer
Stop only when it reaches a creamy consistency
Refrigerate
Finishing Touches
In each dessert plate, place 2 tablespoons (sopa) of chilled custard
Remove the whipped cream from the baking cup and place it on top of the custard.
