Ingredients for 4 persons:
6 eggs
1/2 liter of milk
170 g + 50 g sugar for the caramel
vanilla bean or vanilla extract
a pinch of salt
Preparation:
Separate the egg whites from the yolks .
Beat the egg whites very firm adding a pinch of salt and 70 g of sugar.
Warm up the milk and with vanilla extract until it simmers, and drop the egg white dumplings made using two spoons into it. Let poach for 1-2 minutes, turning them, then remove them with a skimmer and place on absorbent paper.
Beat the egg yolks and remaining sugar (100 g) until the mixture is pale.
Mix this mixture with the milk (remove the vanilla pod), whisking vigorously.
Without ever boiling , heat over low heat, stirring until the custard thickens and coats the back of a wooden spoon . Once it has the required consistence, pour it into a serving dish or bowl to stop the cooking.
Pour the remaining 50 g sugar in a saucepan and heat over low heat until a caramel (you can also use caramel ready).
Pour the custard in individual cups, place two or three islands on top and sprinkle with caramel.
