Floating cream condensed milk
1 spoon (soup ) of flour cornstarch
1 can sweetened condensed milk
3 dl milk + 2 tbsp (tablespoons ) of milk
430 g of sugar
Separate the yolks from the whites , pour 5 gems to a pan, add the flour cornstarch , condensed milk and 3 dl milk , stir and let it boil , stirring constantly , until boiling . Remove from heat and set aside.
Turn the oven to 180 º C. 7 Beat the egg whites and add them 280 g sugar gradually and beating constantly until firm . Put them in a lot of crockery tray or pyrex background, bake for 12 minutes and remove from oven . Pour the cream of the gems to a pastry bag with cream mouthpiece and arrange in the middle of the board clear .
Prepare the caramel : let it boil a pan with the remaining 150g sugar until a light caramel. Add 1 ml of cold water gradually and carefully, stir and remove from heat . Mix the remaining 2 egg yolks with 2 tablespoons (soup ) of milk and add the caramel, stirring constantly and wire . Bring back to the boil , stirring until boiling , remove from heat , pour over the egg whites on the board , let cool and take it to the fridge until serving.