A delicious low carb dessert ready in 15 minutes? It must be a dream, except it’s not!
- 4 cups Milk (or milk substitute)
- ½ whole Vanilla pod
- 4 whole Eggs, separated
- 2 tablespoons Agave or honey
Pour the milk into a large saucepan. Add the vanilla bean (the extract will do in a pinch). Bring the milk to a boil, then reduce the heat to simmer.
Meanwhile, separate the eggs. Beat the egg whites until they form stiff peaks. Using a tablespoon, form dumplings of the egg white mixture. Dip them one by one into the simmering milk. Turn the dumplings halfway through cooking, making sure that the milk does not boil, otherwise the meringues will swell and then collapse all of a sudden. When the dumplings are well puffed and cooked, transfer them to a bowl to drain.
Whisk the yolks with the agave syrup until lightly yellow. Pour the yolk mixture into the simmering milk, stirring until smooth. Transfer to a bowl to cool.
Put the meringues on the mixture of yolks and put it in the refrigerator for 1 hour before serving.