ingredients

8 white 8 egg yolks
40 200 100 g of powdered sugar
8 dl of milk
1 vanilla pod
1 tbsp. to s. of lemon juice

Equipment

1 salad bowl
1 electric whisk
1 savarin dish (crown) of ø 24 cm
1 small sharp knife
1 large saucepan
8 individual cups or 8 large glasses
1 small saucepan
1 spatula

Steps

Step 1

Preheat the oven to 180 ° C (tea 4).
Whip egg whites and pinch of salt with electric whisk
until you get a very firm snow.
Add 40 g sugar, beat another 30 seconds.

2nd step

Pour into the savarin mold, smooth the surface.
Place in the dripping pan filled with lukewarm water.
Bake 30 minutes: the surface should start to brown.
Let cool completely in the room.

Step 3

During cooking, whip the egg yolks and 200 g sugar until you get a light cream.
Split the vanilla pod along its entire length, remove the seeds by scraping them with the knife.

Step 4

Heat milk and seeds until the first broth.
Pour gently on the eggs while turning.
Warm on low heat, turning constantly; when the foam disappears, the cream thickens: remove fire.

Step 5

Pour the hot cream into the cups, let cool, then place in the fridge.
Unmould, cut the egg whites into 8 parts, divide them over the custard in the cups.
Keep cool.

Step 6

Melt 100 g sugar, lemon, 2 tbsp. to s. water over very low heat without turning.
Raise a little fire, often tip the pan in all directions.
When the syrup is golden, pour boiling on the islands.

tips

If you turn the bowl completely without the snow falling, it is because it is quite firm.
No savarin mold Use a round soufflé mold ø 20-21 cm.
Prefer a glass fire or porcelain mold very finely buttered and floured.
Add a few pink pralines roughly crushed.