For egg whites
2 cups of sugar (360 g)
1 cup of water
12 egg yolks passed through a fine-mesh sieve
For the cream
12 egg yolks passed through a fine-mesh sieve
1/2 cup of toasted and finely chopped almonds
1 tablespoon of vanilla extract
For egg whites
2 cups of sugar (360 g)
1 cup of water
12 egg yolks passed through a fine-mesh sieve
For the cream
12 egg yolks passed through a fine-mesh sieve
1/2 cup of toasted and finely chopped almonds
1 tablespoon of vanilla extract
Prepare the egg whites: in a saucepan, combine sugar and water and bring to a boil, then reduce heat to a simmer until the syrup reaches 180°F (82°C)
Test by drizzling a small amount of the hot syrup between your fingers; it should slide off
Dip eggs into the hot syrup, making circular motions with a fork or whisk
Let them cook rapidly until they are firm and set
Remove from the syrup with a slotted spoon and place in a bowl of cold water
Repeat the process until all egg whites are used up (if the syrup becomes too thick, add a little more water)
Allow to cool and strain off excess liquid
Make the cream: remove 3/4 cup of the syrup from the heat and pour into a saucepan
Add eggs and cook over low heat, stirring constantly until the mixture thickens slightly
Add vanilla extract and stir in 1 tablespoon of reserved egg whites
Mix well over low heat to prevent curdling
Remove from heat, add toasted almonds (reserving some for garnish), and spoon into small cups or ramekins
Dust with remaining almonds, cover, and refrigerate until set, then serve chilled.
