'Half a liter of milk'
4 egg yolks
'One-quarter cup of sugar'
One pinch of salt
1 teaspoon of vanilla extract
3 egg whites
6 tablespoons of sugar
'Half a liter of milk'
4 egg yolks
'One-quarter cup of sugar'
One pinch of salt
1 teaspoon of vanilla extract
3 egg whites
6 tablespoons of sugar
Simplify the milk
Gently beat the egg yolks with a fork
Mix in the sugar and salt
Add to the milk gradually
It's very important to add slowly, so that the egg whites don't form lumps
If they do, pass through a sieve
Heat over low heat, stirring constantly for about 6 minutes
Allow to cool slightly; add the vanilla extract
Immediately refrigerate
Beat the egg whites until very stiff
Add the sugar gradually, continuing to beat
As you get this soft peak with a spoon and carefully place it on water or boiling milk
Cook in batches of 2 each time
Allow to cook for a few minutes, and when firm, remove with a skimmer
Place on top of the cooled cream
