George Lang

Milk and Rum Cream

Tejsodó

Preparation info

  • 6

    servings
    • Difficulty

      Easy

Appears in
top 1000The Cuisine of Hungary
The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

  • 1¼ cups milk
  • ½ vanilla bean
  • 2 egg whites

Method

  1. Boil the milk with the scrapings of the vanilla bean.
  2. Meantime whip the egg whites with 2 tablespoons sugar till they form peaks.
  3. In a separate mixing bowl mix egg yolks, ½ cup