My Grandmother’s Most Famous Dessert
Ingredients:
5 egg whites
6 tablespoons of sugar
1 liter of milk
1 can of condensed milk
5 yolks
2 level tablespoons of cornstarch
1 teaspoon of vanilla essence
1 can of pineapple in syrup (drained)
Preparation:
In a large bowl, beat the egg whites with an electric mixer until they begin to foam. Gradually add the sugar and continue beating until stiff peaks form (meringue).
Meanwhile, heat the milk in a saucepan until it boils. Reduce the heat to low.
Carefully place spoonfuls of the meringue into the hot milk and cook each side for 30 seconds to 1 minute, until firm. Remove and set aside in a deep bowl.
Drain the pineapple well to remove excess syrup and place a layer of pineapple on top of the meringue “clouds”.
Make another layer with more cooked meringue. Reserve the remaining milk to make the cream.
Cream:
Strain the milk to remove impurities. Pass the egg yolks through a sieve to avoid a strong egg smell.
Place 1 or 2 ladles of hot milk in a bowl with the egg yolks and mix well to warm them.
Pour this mixture back into the pot with the remaining milk, add the condensed milk, the cornstarch dissolved in a little milk, and the vanilla extract. Cook over medium heat, stirring constantly until it thickens slightly (it shouldn’t be as thick as custard).
