👨‍🍳 조리법

1. 1

   Prepare the Custard Base: In a medium saucepan, gently heat the milk with the scraped seeds from the vanilla pod (or vanilla extract) and 150g of the sugar. Do not boil. Heat until steaming and the sugar has dissolved. Remove from heat, cover, and let infuse for about 10-15 minutes.

   ⏱️ 15 minutes
2. 2

   Whisk the Egg Yolks: While the milk infuses, whisk the egg yolks in a separate bowl until they are pale yellow and slightly thickened. Gradually temper the yolks by slowly whisking in about half a cup of the warm milk mixture. This prevents the yolks from scrambling.

   ⏱️ 5 minutes
3. 3

   Combine and Cook Custard: Pour the tempered yolk mixture back into the saucepan with the remaining warm milk. Cook over low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon. Do not let it boil, or it will curdle. This should take about 5-8 minutes. Strain the custard through a fine-mesh sieve into a clean bowl to ensure smoothness. Cover the surface directly with plastic wrap to prevent a skin from forming and let it cool.

   ⏱️ 10 minutes
4. 4

   Make the Meringue: In a clean, dry bowl (preferably metal or glass), beat the egg whites with an electric mixer on medium speed until foamy. Add the pinch of salt (if using). Gradually add the remaining 50g of sugar, one tablespoon at a time, increasing the speed to high. Continue beating until stiff, glossy peaks form. The meringue should hold its shape when the beaters are lifted.

   ⏱️ 10 minutes
5. 5

   Poach the Meringue Islands: Bring the remaining 1 liter of milk (or a fresh batch if preferred, though not strictly necessary) to a gentle simmer in a wide pan. Do not boil. Using two large spoons, carefully scoop and shape portions of the meringue into oval 'islands'. Gently slide them into the simmering milk. Poach for 2-3 minutes per side, until lightly golden and puffed. Use a slotted spoon to carefully remove the poached meringue islands and drain them briefly on paper towels.

   ⏱️ 10 minutes
6. 6

   Assemble and Serve: Ladle the cooled custard into individual serving bowls or a larger serving dish. Carefully place the poached meringue islands on top of the custard. Dust generously with ground cinnamon. Serve chilled.

   ⏱️ 5 minutes