Ile Iflotante [paris] = Madartej [hungary]
- Beat eggs and egg yolks lightly with a fork and strain them (to remove cords) directly into the top of a glass or stainless steel or enameled double boiler.
- Stir in sugar; sift and stir in flour.
- Scald milk in a separate saucepan, heating just until bubbles form around the edges.
- Gradually stir the milk into the eg g mixture, and cook over simmering, but not boiling water, stirring constantly with a wooden spoon until the mixture coats a metal spoon.
- Remove from heat immediately, stir in the salt and vanilla, and pour into a large shallow bowl.
- Stand the bowl in cold water to cool rapidly, then chill in refrigerator.
- Beat egg whites with cream of tartar and salt until frothy.
- Add vanilla and then add sugar one tablespoon at a time, beating well after each addition.
- Continue beating until stiff and shiny.
- Heat milk in a frying pan.
- When bubble start to form around the edges, drop in the egg white mixture a tablespoon full at a time. Do not cover.
- Cook over low heat until the meringues are firm, but not hard, about 5 minutes.
- Using a slotted spoon, lift them carefully out of the milk and slide them onto the custard.
- Chill until ready to serve.