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Try this tantilizing treat from the kitchens of  faydyn

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i believe that this is a Brazilian recipe...although i am not entirely sure...
it is a stirred custard with meringue dumplings that is popular during the winter, new years and Carnival

this picture really doesn't do it justice this was enough for 2 small servings feel free to double this recipes proportions if you need to


you will need

1 cup of milk (i used lactose free but it doesn't really matter)
1 egg separated
scant 1/2 cup plus 3 tablespoons sugar divided
1 tsp vanilla extract
2tsp cornstarch


start by heating the milk on low heat

whip the egg-whites until they have stiff peaks and gradually add sugar, you want a stiff meringue...i do believe that a half cup of sugar is a tad bit overkill i recommend using slightly less.

drop tablespoon sized blobs of meringue into the milk and poach for about 4 minutes per side, turning with a slotted spoon (be careful they are very delicate) i ended up with about 6
add to serving dish/cup and set aside

to make the custard stir the reserved

3 tablespoons of sugar and cornstarch into the egg yolk...do not let stand!!!!!
sugar is hygroscopic...meaning that it absorbs moisture, it will dry the yolk out REALLY quickly.


Temper the eggs with the hot milk...meaning that you have to slowly and gradually whisk in the milk gradually bringing it up to temperature. Be careful or you will get scrambled eggs,

add tempered eggs and cook over medium low heat stirring constantly. either with a whisk or a heat resistant spatula .
cook until nape (thick enough to coat a spoon) remove from heat and stir in vanilla pour custard over the meringue dumplings and serve with cinnamon and nutmeg on top

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Allergy warning – recipe contains dairy & egg products