4 egg whites
30 g Dansukker Icing Sugar
1 tsp Dansukker Vanilla Sugar
2000 ml water
25 g Dansukker Granulated Sugar
Small pinch of salt

Vanilla custard
4 egg yolks
500 ml milk
125 g Dansukker Granulated Sugar
1 tsp Dansukker Vanilla Sugar

Praline
50 g flaked almonds
2 tbsp Dansukker Icing Sugar

Decoration
2 tbsp Dansukker Light Syrup

Start with the custard. Combine the egg yolks, milk and sugar in a saucepan and simmer until thickened. Stir in the vanilla sugar. Strain the custard and refrigerate until cool.

Put the flaked almonds in a dry frying pan and sprinkle with the icing sugar. Caramelise the almonds over a gentle heat, stirring frequently. Whisk the egg whites until stiff.

Mix together the icing sugar and vanilla sugar and fold into the egg whites. Put the water, sugar and salt in a saucepan and bring to the boil. Using two tablespoons, shape the egg white mixture into egg shapes and place them in the boiling water. After one minute, turn them over and cook for two more minutes, then lift them out and drain on kitchen paper.

Divide the vanilla custard between four shallow bowls or individual serving dishes. Arrange the eggs and almond praline on top and drizzle with the syrup.