For the cream:
6 egg whites beaten to snow-like consistency,
2 tablespoons of cornstarch,
1 liter of milk,
6 yolks,
1/2 cup of sugar,
1 tablespoon of vanilla extract,
For the syrup:
1/2 cup of sugar,
1/2 cup of water
For the cream:
6 egg whites beaten to snow-like consistency,
2 tablespoons of cornstarch,
1 liter of milk,
6 yolks,
1/2 cup of sugar,
1 tablespoon of vanilla extract,
For the syrup:
1/2 cup of sugar,
1/2 cup of water
Prepare the cream: place a low-temperature resistant bowl with 4 cm of water in a microwave-safe container and cook on high for 2 minutes
Place large spoonfuls of beaten egg whites over the hot water and cook for an additional 2 minutes
Remove the meringue peaks with a skimmer, being careful to rotate them over the warm water
DRAIN them onto paper towels and repeat the process until all egg whites are used up. Reserve
In a bowl, mix well cornstarch, milk, yolks, and sugar
Place in the microwave on high for 8 minutes, stirring after 5 minutes
Mix again and strain through a fine-mesh sieve
Add vanilla extract
Let cool
Pour the cream into a large crystal or glass bowl and arrange meringue peaks on top
Prepare the syrup: in a small bowl, mix water and sugar
Place in the microwave and cook on high for 7 minutes, stirring until the syrup reaches a caramel-like color
Remove from oven and pour over the dessert
Serve at room temperature.
