Ile Iflotante [Paris] = Madartej [Hungary]

1. 1

   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.

2. 2

   Stir in sugar; sift and stir in flour.

3. 3

   Scald milk in a separate saucepan, heating just until bubbles form around the edges.

4. 4

   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.

5. 5

   Remove from heat immediately, stir in the salt and vanilla, and pour into a large shallow bowl.

6. 6

   Stand the bowl in cold water to cool rapidly, then chill in refrigerator.

7. 7

   Beat egg whites with cream of tartar and salt until frothy.

8. 8

   Add vanilla and then add sugar one tablespoon at a time, beating well after each addition.

9. 9

   Continue beating until stiff and shiny.

10. 10

    Heat milk in a frying pan.

11. 11

    When bubble start to form around the edges, drop in the egg white mixture a tablespoon full at a time. Do not cover.

12. 12

    Cook over low heat until the meringues are firm, but not hard, about 5 minutes.

13. 13

    Using a slotted spoon, lift them carefully out of the milk and slide them onto the custard.

14. 14

    Chill until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.