Ile Iflotante [paris] = Madartej [hungary] Recipe

Directions:

1. Beat eggs and egg yolks lightly with a fork and strain them (to remove cords) directly into the top of a glass or stainless steel or enameled double boiler.
2. Stir in sugar; sift and stir in flour.
3. Scald milk in a separate saucepan, heating just until bubbles form around the edges.
4. Gradually stir the milk into the eg g mixture, and cook over simmering, but not boiling water, stirring constantly with a wooden spoon until the mixture coats a metal spoon.
5. Remove from heat immediately, stir in the salt and vanilla, and pour into a large shallow bowl.
6. Stand the bowl in cold water to cool rapidly, then chill in refrigerator.
7. Beat egg whites with cream of tartar and salt until frothy.
8. Add vanilla and then add sugar one tablespoon at a time, beating well after each addition.
9. Continue beating until stiff and shiny.
10. Heat milk in a frying pan.
11. When bubble start to form around the edges, drop in the egg white mixture a tablespoon full at a time. Do not cover.
12. Cook over low heat until the meringues are firm, but not hard, about 5 minutes.
13. Using a slotted spoon, lift them carefully out of the milk and slide them onto the custard.
14. Chill until ready to serve.