Vanilla Cream with Gratinated Egg White

Ingredients

• 400 ml milk (3.5 % fat)
• 1 Vanilla bean
• 1 EL cornstarch
• 4 EL whipping cream
• 2 Eggs (size M)
• 2 EL almond slivers

Instructions

1. 1.

   Pour milk into a pot. Split the vanilla bean and scrape out the seeds. Add the bean and seeds to the milk and bring slowly to a boil.

2. 2.

   Strain through a fine sieve into a second pot. Stir in 40 g sugar. Whisk cornstarch with cream and pour into the vanilla milk while stirring. Bring to a boil once more.

3. 3.

   Separate the eggs. Beat the yolks with 3-4 EL of the hot vanilla cream, then stir into the remaining vanilla cream. Do not cook further. Cool while stirring and transfer to a heat‑proof glass bowl.

4. 4.

   Beat the egg whites until stiff peaks form, letting in the remaining sugar as it rises. Spoon the meringue onto the vanilla cream and sprinkle with almonds. Brown under a preheated grill.