Ile Iflotante [paris] = Madartej [hungary]

Recipe by Jeff Hey
MAKE IT SHINE! ADD YOUR PHOTO
READY IN:
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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