Snowy Eggs (Snowy Eggs by Gisou)

Start preparing the cream: beat the egg yolks with 25 g of sugar until, lifting the whisk from the bowl, the egg yolks form a strip

Heat the milk

Let it come to a boil

Add the egg yolks, mix well and bring to a simmer

Stir with a wooden spoon; when the mixture thickens slightly, remove from heat

Do not let it boil

Strain through a sieve into a bowl

Stir occasionally (to prevent the formation of a skin on the surface), until cool, and add vanilla

Separately whip the egg whites in snow

Add the sugar gradually, whipping well, until you reach a firm meringue point

Take a large, shallow pan

Fill to 3/4 capacity with water

Let it come to a boil and simmer slowly

Preferably use a wooden spoon to form large meringue flakes, roughly egg-shaped

Place these flakes on the surface of the water

Cook six meringues at a time

Use a skimmer to turn the meringues so they cook evenly on all sides

Drain over a sieve or paper towels in a baking dish

Place the cream in a decorative mold and arrange the meringues on top

If desired, garnish with toasted almonds, peeled and sliced, and caramelized sugar