100ml heavy cream
2 eggs, separated
Pinch of vanilla sugar
Beat the egg yolks with half of the sugar until the mass is light and airy. Beat the whites separately; as they form soft peaks, add the remaining sugar and beat until stiff.
In a small saucepan boil milk, heavy cream and vanilla sugar. Spoon in the egg whites and boil for 1 minute from each side. Set aside.
Slowly add a little bit of the contents of the pot to the yolks, see that the egg does not fry. Mix and slowly pour it back in the pot stirring constantly. Heat, stirring, but do not boil, until the sauce is slightly thickened. Let cool slightly, pour in plates and spoon in the egg-white islands.
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