\nEasy<\/p>\n
\n4 people<\/p>\n
\n10 minutes<\/p>\n
\n15 minutes<\/p>\n
\n25 minutes<\/p>\n
A homemade creamy custard generously flavored with vanilla, topped with a light meringue dome, garnished with candied orange peel and a drizzle of caramel sauce. This is an elegant, economical, and sophisticated dessert that costs about 9 euros for 4 servings.<\/p>\n
\nFor 4 people<\/p>\n
– Whole milk: 500 ml
\n– Egg yolks: 4
\n– Granulated sugar: 100 g
\n– Vanilla pod: 1
\n– Egg whites: 4
\n– Granulated sugar: 100 g
\n– Candied orange peel: 1 piece
\n– Caramel sauce: 4 teaspoons<\/p>\n
\nIn a saucepan, heat the milk with the vanilla pod split in half and scraped. In a bowl, whisk the egg yolks with the sugar until the mixture becomes pale and creamy. Gradually pour the hot milk over the egg-sugar mixture while stirring continuously. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens (be careful not to boil it). Strain the custard to remove the vanilla pod and allow it to cool.<\/p>\n
\nPreheat the oven to 350\u00b0F (180\u00b0C). Beat the egg whites to stiff peaks with a pinch of salt. Gradually add the sugar while continuing to whisk until you achieve a glossy meringue. Fill molds to create meringue domes on a baking sheet lined with parchment paper. Bake for 10 minutes until the meringues are lightly browned. Let them cool.<\/p>\n
\nCarefully place a baked meringue dome on each serving dish. Pour the custard around the floating island. Sprinkle chopped candied orange peel on top of the domes. Drizzle with caramel sauce. Serve immediately.<\/p>\n\n\n