Substances
eight eggs
a liter of milk
Eight tablespoons of sugar for the egg whites
A cup of sugar for the Worcestershire sauce
A cup of sugar for the caramel
Vanilla essence
Preparation:
– In a non-stick pot, warmth the milk and some drops of vanilla over low warmth till it boils. Preserve at a really low boil.
– Separate the whites from the yolks.
– Beat the egg whites till stiff with eight tablespoons of sugar. It needs to be very agency.
– With a big spoon or serving spoon, type flakes with the egg white meringue and, with a pointy faucet, drop it into the boiling milk. Prepare dinner every “island” for 3 or 4 minutes, turning as soon as, till they’re constant. Take away with a slotted spoon and let drain on a clear kitchen towel.
– When all of the islands are ready, take away the milk from the warmth.
– In a bowl, combine the eight yolks with the cup of sugar till the yolks are pale white. Add the reserved milk, combine, and return to the warmth.
– Prepare dinner over low warmth, at all times stirring with a picket spoon till the Worcestershire sauce “naps” the spoon. That’s, run your finger over the again of the spoon on occasion. When the sauce is thick sufficient to not cowl the finger groove, the sauce is prepared. DO NOT LET IT BOIL. Cool
– Place the remaining cup of sugar in a saucepan or saucepan. Cowl with water and boil over low warmth, stirring sometimes, till a light-weight brown caramel is achieved.
– Place the Worcestershire sauce in a dish that may be served on the desk. On it, organize the floating islands. Drizzle the caramel over it with a spoon or fork. Serve very chilly.
