6 separated eggs
12 tablespoons of sugar
1 1/2 teaspoons of vanilla extract
2 cups of fresh or canned heavy cream
coconut biscuit or cocadinha
6 separated eggs
12 tablespoons of sugar
1 1/2 teaspoons of vanilla extract
2 cups of fresh or canned heavy cream
coconut biscuit or cocadinha
Beat the egg whites with 6 tablespoons of sugar until stiffened, then add in the vanilla essence
Scald the heavy cream (to the boiling point) and add it to the egg mixture gradually
Cover the bottom of a refractory rectangular or round mold with biscuits
Pour the egg mixture over the top
Bake in a moderate preheated oven until the creme is firm, then let cool
Beat the egg yolks until frothy, then whisk them with 6 tablespoons of sugar remaining and continue beating until stiffened, then add to the egg mixture
Spread the meringue over the pudding and bake until golden brown
Serve warm or chilled
Serves 6-8.
