| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts |
8 |
Servings |
INGREDIENTS
| 5 |
|
Egg whites |
| 2 |
tb |
Powdered sugar |
| 1/2 |
ts |
Orange extract |
| 1/2 |
ts |
Vanilla extract |
| 2 |
c |
Whole milk |
| 3 |
tb |
Granulated sugar |
| 3 |
|
Egg yolks |
|
|
Wine — optional |
INSTRUCTIONS
Beat the egg whites until you can turn the bowl upside down without the
whites falling out. Gradually add the powdered sugar, 1/4 teaspoon orange
extract and 1/4 teaspoon vanilla extract or other flavoring. (Thomas
Jefferson used orange flower or rose water.) Put milk into a 10-inch heavy
skillet and add the granulated sugar and remaining orange and vanilla
extracts. Slowly bring to a simmer. Drop tablespoonfuls of egg white into
hot milk and poach until set. Turn the mounds after about 1-2 minutes of
cooking. You will need to make these in batches as it won't all fit in
skillet at once. The egg whites will puff a bit while cooking. It should
take about 4-5 minutes for each batch to cook. Lay them on a wire rack to
drain. Beat the egg yolks until thick. Add a small amount of the hot milk
to the yolks, then stir gradually into the milk. Continue to stir while
cooking, until the custard thickens. Pour custard through a sieve. Put the
cooked whites in a serving dish and pour the custard over them. Serve
immediately.
Recipe By : Jo Anne Merrill
From: Gary Watson <watson@rahul.Net> Date: Sun, 22 Jan 1995 09:09:32 -0800
(
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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