The Chilean Kitchen by PILAR HERNANDEZ

Author:PILAR HERNANDEZ
Language: eng
Format: epub
ISBN: 9781510752863
Publisher: Skyhorse
Published: 2020-03-31T00:00:00+00:00

4 cups whole milk

4 eggs, whites and yolks separated

1 cup granulated sugar, divided

1 tablespoon cornstarch

1 tablespoon vanilla extract

2 teaspoons ground cinnamon

In a medium or large skillet warm the milk to a gentle simmer over medium heat.

Beat the egg whites until frothy, add ½ cup of sugar slowly, and keep beating until hard peaks form.

Scoop the meringue into the simmering milk, dropping in one scoop at a time, for a total of 16 meringues, in batches. Cook 1 minute each side. With a slotted spoon, move each “cloud” onto a plate.

Make a custard: In a medium bowl, beat the egg yolks with a balloon whisk for 30 seconds. Add the remaining ½ cup of sugar and the cornstarch. Whisk to mix fully.

Add 1 ladleful of milk in a small stream into the egg yolks, whisking continuously, to temper the eggs. Return the egg-yolk-and-milk mixture to the pot with the milk and cook this mixture until it thickens. Remove from the heat. Add the vanilla and mix.

Pour the vanilla custard into a baking dish, and top with the meringue clouds.

Dust with cinnamon just before serving.

Serve warm or cold. Keep refrigerated.

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