- 1,5 l milk
- 4 eggs
- 200 grams sugar
- 2 spoons of maizena (cornstarch)
- vanilla extract
In a pan heat up the milk and let it simmer. Pull of the heat. Beat the egg whites until stiff. Add 2 tablespoons of sugar and beat until a glossy consistency. Put the milk on the heat again, do not let it cook, just a gentle simmer. With two spoons make meringue dumplings from the stiff egg whites. Drop it into the milk. After 3 minutes turn the meringue dumplings around to be cooked thoroughly. Repeat, but let space between the dumplings so they can float. Take out on a large plate.
After you finished cooking all the meringue dumplings, strain the milk through a sieve. Mix the egg yolks with sugar and vanilla extract and add to the milk. Boil it until it gets the consistency of a soft pudding.
For decoration, caramelize 2 spoons of sugar and drizzle over baking paper, mould it and decorate.
Refrigerate for a few hours or overnight and serve chilled!