Snow eggs

In a bowl beat until foamy egg whites firmly and carefully, little by little, sugar.

Transfer the mixture into a pastry bag with a star nozzle No.

12 and formed many meringue rosettes on a sheet of parchment paper lightly moistened.

In a pan with low sides boil the milk, which then serves to prepare the cream, then lower the heat so that the liquid just sobbolla.

Remove the meringhette from the paper using a moistened spatula and gently slip them in milk.

Let them cook for 3-4 minutes, then remove from the pan with a skimmer, let them drain well, then let them cool down.

Prepare the custard: put the egg yolks in a bowl and add the sugar, a little at a time, stirring constantly with a whisk.

Work the mixture gently, using a whisk, until it is smooth and creamy, but not bloated.

The Interior of the unit stick of vanilla to milk used to cook the meringues, bring it to a boil, then add it to the mixture still warm egg yolks and sugar, using a ladle and stirring constantly.

When the mixture is smooth, pour it into a saucepan.

Put the pan on the fire and heat the cream to sweet heat, stirring constantly with a wooden spoon.

Remember that the cream should never boil.

To check the doneness of the cream, put a little on a wooden spoon and turn it: If the cream remains sticking to the spoon means it's ready, if, on the other hand slips must Cook.

When the cream is ready, remove it from the heat and pass through a fine sieve, then spread it into eight individual dishes, lay on some meringues, well cool, and serve.