Ingredients
- Milk: 1 liter (whole milk is preferable for greater creaminess).
- Eggs: 5 to 6 large eggs (whites and yolks separated).
- Sugar: 150g to 200g (depending on your taste).
- Vanilla sugar: 2 sachets (or 1 tablespoon of liquid vanilla extract).
- Salt: A pinch.
- Optional: A cinnamon stick or the zest of a lemon to infuse the milk.
Instructions
1. Prepare the milk base: In a large saucepan, heat the milk over low heat with the vanilla sugar (and cinnamon or zest if using). Bring to a simmer without letting it boil over.
2. Poach the egg whites:
- In a separate bowl, beat the egg whites with a pinch of salt until well combined. farms. (You can add 1 tablespoon of sugar while beating for added stability).
- Using a large spoon, form “islands” with the egg white foam and gently place them in the simmering milk.
- Let them cook for about 1 minute on each side, then remove them with a slotted spoon and place them on a plate.
3. Prepare the custard:
- In a salad bowl, whisk the egg yolks with the sugar until the mixture turns white.
- Slowly pour a ladle of hot milk over the yolk mixture while whisking constantly (this helps temper the eggs to prevent them from cooking too quickly).
- Pour the yolk mixture back into the saucepan with the rest of the milk.
- Cook over low heat, stirring constantly with a wooden spoon, until the cream thickens and coats the back of the spoon. Do not let it boil.
4. Assembly:
- Pour the cream into a large salad bowl or into individual ramekins.
- Carefully place the poached egg whites on top of the cream.
5. Refrigerate: Let cool to room temperature, then place in the refrigerator for at least 2 hours. This dessert is best enjoyed chilled.