Ingredients (for 4 people)
- 1 liter of milk
- 5 eggs
- 5 spoon of sugar
- 1 bag of vanilla sugar
- a pinch of salt
For the cream (yellow part):
- 5 egg yolks
- 2 spoons of sugar
- 1 tablespoon plain flour (or 1 teaspoon thickener – if desired)
Preparation
Beat the egg whites. Separate the egg whites from the yolks. Add a pinch of salt to the egg whites and beat until stiff. Gradually add three tablespoons of sugar and beat until you get shiny, stiff peaks.
Cook the noodles.
In a large saucepan, heat the milk (not to boiling, but just below boiling). Using a spoon, drop the egg white "clouds" into the milk. Cook for 30 to 40 seconds per side, turning once. Remove the egg whites and place in a bowl.
Preparation of cream
In a separate bowl, whisk together the egg yolks, 2 tablespoons of sugar, vanilla sugar, and flour. Slowly add the warm milk in which the egg whites were cooked to the mixture (with a ladle, while stirring). Return everything to the saucepan and cook over low heat, stirring constantly, until thickened. It must not boil.
Assembling
Pour the cream over the schnenokli. Cool before serving (preferably in the refrigerator).
A few tips
If you like firmer egg whites, add one teaspoon more sugar to the egg whites.
If you like a thinner cream, skip the flour/thickener.
The milk should not boil, neither while cooking the egg whites nor while making the cream.
Bonus video:
