Separating the eggs (yolks/white) and then beating the whites into thick foam. Adding the icing sugar after that.
Gently boiling roughly 700ml milk and with a tablespoon, from the thick egg white foam spoon wee cloud shape foams into the boiling milk, cook a minute each sides. After cooked we drain those wee clouds
Blending the egg yolks and granulated sugar, gradually adding the flour blending them smoothly. Next we stir in the vanilla extract, the cloves, the remaining 500ml milk and that 700ml milk we cooked the egg whites in previously. Over low heat stirring constantly cook till has a creamy texture.
After our cream cooled down, and spooned those ”egg whites clouds” into the cream, just place into the fridge for an hour or two.
