1 tablespoon quick-mixing flour sauce & gravy (or fine flour)
3 cups (24 fl. oz) milk
3 drops of extract vanilla
Dash salt
Caramel Preparation:
1/3 cup (3oz) sugar
2 tablespoons water
Directions:
Heat milk in saucepan over medium heat until hot.
Meanwhile, beat egg yolks until lemon colored then add sugar, quick-mixing flour sauce & gravy, vanilla and mix.
Gradually stir hot milk into egg yolk mixture, and pour hot mixture back into saucepan.
Cook over medium heat a few minutes, stirring constantly, until mixture thickens (stop when first bubbles appear).
Pour into large serving bowl.
Beat egg whites with salt in large bowl until stiff.
With a spoon, form 8 balls with the beaten egg whites.
Boil water in a large recipient and smoothly place the 8 balls in the simmering water for 15 seconds.
Turn over after a few seconds only. Remove them after 5 seconds when they are fluffy.
Smoothly depose them on the cream preparation.
For caramel, mix sugar and water in saucepan.
Heat over high heat until a brown caramel is obtained.
Quickly pour caramel onto white egg balls.
Refrigerate before serving.
Enjoy!
