My grandmother’s dessert: Easy recipe with a mild flavor

Hello, everyone, today we’re going to learn how to make dessert using simple ingredients. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.

How to Make My grandmother’s dessert

An elegant dessert that blends the velvety smoothness of custard with the lightness of meringue, creating a unique and unforgettable culinary experience. See below the list of all ingredients and required quantities. And then, a very complete preparation method with details of the recipe.

Recipe Ingredients:

For the custard:

• 6 egg yolks
• 2 cups of milk (500 ml)
• ½ cup of sugar (about 3.5 oz) – (100g)
• Lemon peel or vanilla extract (optional)

For the meringue:

• 6 egg whites
• ½ cup of sugar (about 3.5 oz) – (100g)
• Water

For the syrup:

• ¾ cup of water (200 ml)
• 1 cup of sugar (about 7 oz) – (200g)
• Lemon juice (optional)

Instructions:

Heat the milk in a saucepan until nearly boiling. If desired, add lemon peel or vanilla extract and let it sit for a few minutes to allow the flavors to infuse.

Start by beating the egg yolks with the sugar in a bowl until the mixture is pale and smooth. Then, remove the lemon peel from the milk and slowly pour the milk over the yolk mixture, stirring constantly to prevent the yolks from cooking.

Next, return the mixture to the saucepan and cook over low heat, stirring continuously until the custard thickens and coats the back of a spoon. It’s important not to let it boil to avoid lumps.

Afterward, remove from heat and strain the custard through a fine sieve for a smooth texture. Let it cool before continuing.

In a clean, dry bowl, beat the egg whites until stiff peaks form. Now, gradually add the sugar and continue beating until you achieve a firm, glossy meringue.

In another saucepan, heat water with sugar over medium-high heat until it forms a thin syrup. Add lemon juice if you’d like a hint of citrus.

To finish, use two spoons to shape portions of the meringue and dip them into the hot syrup. Cook for about 1 minute on each side, carefully remove, and drain on a paper towel.

Finally, to serve, pour the custard into individual dishes or a serving bowl and gently place the cooked meringue on top. Serve immediately to enjoy the delicate texture of this classic dessert.

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