Ingredients:
6 eggs
1 l. full-fat milk
300 g sugar
1 vanilla pod
Pink pralines (sugared almonds)
Preparation:
Separate the eggs. Cover yolks with cling film and place in fridge.
Beat the egg whites until stiff. Sprinkle in 100 g sugar.
Pour the milk into a pan with the split vanilla pod and 1 tbsp. sugar.
Heat gently, stirring occasionally.
Remove the vanilla pod when the milk is starting to simmer.
Form 2 oval shapes in the egg white and place delicately in the simmering milk.
Cook for 2 minutes, turn and cook for a further 2 minutes.
Remove 'quenelle islands' with a slotted spoon and place on kitchen roll.
Repeat with remaining egg white to form 12 'islands' in all. Place in the fridge as you go.
Bring the milk back to boil.
Whisk the egg yolks with the remaining sugar.
Add a ladleful of boiling milk to the egg yolks whisking all the time.
Pour back into the pan and cook gently, stirring continuously with a wooden spoon until the custard starts to coat the spoon.
Pour custard into a bowl, to cool, beating regularly.
Divide custard into 6 individual serving dishes and place 2 'islands' on the surface of each.
Sprinkle with chopped pralines and serve cold.
