Ile Iflotante Paris Madartej Hungary Recipes

ILE IFLOTANTE [PARIS] = MADARTEJ [HUNGARY]

Steps:

• 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.
• Stir in sugar; sift and stir in flour.
• Scald milk in a separate saucepan, heating just until bubbles form around the edges.
• 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.
• Remove from heat immediately, stir in the salt and vanilla, and pour into a large shallow bowl.
• Stand the bowl in cold water to cool rapidly, then chill in refrigerator.
• Beat egg whites with cream of tartar and salt until frothy.
• Add vanilla and then add sugar one tablespoon at a time, beating well after each addition.
• Continue beating until stiff and shiny.
• Heat milk in a frying pan.
• When bubble start to form around the edges, drop in the egg white mixture a tablespoon full at a time. Do not cover.
• Cook over low heat until the meringues are firm, but not hard, about 5 minutes.
• Using a slotted spoon, lift them carefully out of the milk and slide them onto the custard.
• Chill until ready to serve.