2 egg whites
1 tablespoon of sugar
1 1/4 cups of skimmed milk
1 egg
2 yolks
2 tablespoons of sugar
1 pinch of salt
3/4 teaspoon of vanilla
2 egg whites
1 tablespoon of sugar
1 1/4 cups of skimmed milk
1 egg
2 yolks
2 tablespoons of sugar
1 pinch of salt
3/4 teaspoon of vanilla
Beat the egg whites until snowy, slowly adding the sugar and beating to a meringue-like consistency
Heat the milk in a saucepan
Divide the mixture into 6 or 7 equal parts and place each one in the milk
Cook without covering for about 5 minutes, or until firm
Remove the meringues from the milk with a skimmer (reserve the milk for the cream) and place them on paper towels to dry
Refrigerate
In a saucepan, lightly beat the egg with the yolks, add the remaining sugar and salt
Add the reserved warm milk
Heat over low heat until the mixture thickens slightly
Remove from heat
Cool quickly by placing it in a cold water bath, then stir the mixture for a few minutes
Add the vanilla
Place the cream in a bowl and cover with the meringues
Serve 6 servings.
