6 egg whites
12 tablespoons of sugar
1 liter of milk
English cream
6 yolks
6 tablespoons of sugar
2 cups of milk (remaining from cooking)
Vanilla to taste
6 egg whites
12 tablespoons of sugar
1 liter of milk
English cream
6 yolks
6 tablespoons of sugar
2 cups of milk (remaining from cooking)
Vanilla to taste
Whisk the egg whites until fluffy, add sugar gradually until stiff peaks form
Set aside. Reserve
Warm the milk over low heat and slowly whisk in the egg whites in spoonfuls
Cook for 1 minute, then carefully flip with a spatula
Remove from heat and reserve in a refrigerator
English cream: Beat yolks with sugar until light and fluffy
Add warm milk and vanilla delicately
Return to heat to thicken
Let cool and drizzle over meringues
Serve chilled and garnished with star anise.
