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Stop 2-3 tablespoons of cold milk for the yolk cream and boil the rest of the milk.
Beat the egg whites with 10 tablespoons of sugar and the vanilla sugar until the foam hardens.
When the milk has boiled, turn the heat to low and with the help of a large spoon, add 3-4 egg whites and put them in the milk. Leave for 2 minutes until they increase in volume and then carefully, so as not to break, return to the other side. Leave for another 2 minutes, then remove with a spoon with holes and put in a large strainer. After the milk has drained from the dumplings, we move them to a large bowl.
Mix the yolks well with 2 tablespoons of flour or starch, 4 tablespoons of sugar and cold milk. Pour into warm milk and mix quickly to avoid lumps. Leave it on the fire until a cream thick as a cream binds. The rum essence is added.
For serving, put the yolk cream on the plate and over 2-3 egg white dumplings.