INGREDIENTS:
- 1 pc large egg , separated
- 2 tbsp vanilla sugar
- 2 pinches salt
- 1/2 cup full cream milk
HOW TO MAKE:
-
Preheat the oven to 375 F or 190 C.
-
To make the meringue, beat the egg white just until it starts to take shape.
-
Sprinkle in 1 tbsp. of sugar and add a tiny pinch of salt. Continue beating until stiff and shiny.
-
Line an oven-proof plate with baking paper.
-
Pipe the meringue onto the baking paper.
-
Bake at 375 F for 5 minutes or until the top and sides are golden.
-
Using a spatula, transfer the meringue to a shallow bowl.
-
To make the crème anglaise, lightly beat the egg yolk with the remaining 1 tbsp of sugar and a tiny pinch of salt.
-
Heat the milk in a small sauce pan until tiny bubbles appear along the edges.
-
Pour half of the milk into the egg yolk, while mixing as you pour.
-
Pour the egg yolk mixture into the sauce pan with the milk.
-
Cook over medium-low heat, stirring, until the custard coats the back of a spoon.
-
Pour the custard into the bowl with the meringue.
-
Cool to room temperature or chill before serving. Enjoy!
IMAGE: ataleofasaltedsoul.blogspot.com
Also try: Caramel Cream Puffs
