'3 1/2 tablespoons of butter'
'1/2 cup of fresh heavy cream (120 ml)'
'4 teaspoons of vanilla extract'
'4 egg yolks'
'4 tablespoons of all-purpose flour'
'2 tablespoons of water'
'8 egg whites'
'1/3 cup of cornstarch (60 g)'
'1 tablespoon of confectioner's sugar (for dusting)'
'3 1/2 tablespoons of butter'
'1/2 cup of fresh heavy cream (120 ml)'
'4 teaspoons of vanilla extract'
'4 egg yolks'
'4 tablespoons of all-purpose flour'
'2 tablespoons of water'
'8 egg whites'
'1/3 cup of cornstarch (60 g)'
'1 tablespoon of confectioner's sugar (for dusting)'
'Preheat the oven to 220°C (very hot)'
In a medium saucepan, over high heat, cook the butter with the heavy cream and 2 teaspoons of vanilla extract, stirring occasionally with a wooden spoon until it starts to boil
Transfer this mixture into an oval 23 cm x 33 cm baking dish and reserve
In a separate bowl, whisk together the egg yolks, flour, water, and remaining vanilla extract. Reserve
In a stand mixer, beat the egg whites until they become soft peaks
Gradually add the cornstarch while beating until stiff peaks form (approximately 4 minutes)
Combine this mixture with the reserved yolk mixture and mix delicately
Transfer 1/3 of this mixture into the reserved baking dish, placing it in the center of the prepared mixture, parallel to its width
Repeat this process with the remaining mixture
Bake in a preheated oven at 220°C until firm (approximately 10 minutes)
Dust with confectioner's sugar and serve immediately
291 calories per serving
