Shnenokle
A community recipe by MirjanaNot tested or verified by Nigella.com
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Set aside 2 dl. from 1 litre of milk and put it in a bowl. Pour the rest of milk (800 ml) into a saucepan and heat to boil and then reduce heat to medium. Meanwhile, whisk egg whites to the stiff peak stage and with a teaspoon take a spoonful out of the mass and put in the hot milk and cook for about 2 minutes, until well raised. Take them out with slotted spoon and put in a deep bowl. When all of them are cooked take the milk away from the heat. In a separate bowl mix sugar and egg yolks, add flour and 2 dl. cold milk and combine, be careful not to have lumps in, and pour in the hot milk stirring constantly. Put the saucepan back and cook on a slow fire to thicken for a couple of minutes. It is less thick than classic custard, do not be afraid! When you take custard off the heat add vanilla extract and 1 tbsp. butter and mix. Pour it at once over white shnenokle, leave to cool at room temperature, and then put the bowl in the refrigerator to cool completely. Serve in small bowls and if you wish put on the top a few spoonfuls of whipped cream, although alone shnenokle is perfectly good.. Notice: When you cook the custard be careful not to allow it to boil, because in that case the eggs will fry and you will get scrambled eggs in milk.
Set aside 2 dl. from 1 litre of milk and put it in a bowl. Pour the rest of milk (800 ml) into a saucepan and heat to boil and then reduce heat to medium. Meanwhile, whisk egg whites to the stiff peak stage and with a teaspoon take a spoonful out of the mass and put in the hot milk and cook for about 2 minutes, until well raised. Take them out with slotted spoon and put in a deep bowl. When all of them are cooked take the milk away from the heat. In a separate bowl mix sugar and egg yolks, add flour and 2 dl. cold milk and combine, be careful not to have lumps in, and pour in the hot milk stirring constantly. Put the saucepan back and cook on a slow fire to thicken for a couple of minutes. It is less thick than classic custard, do not be afraid! When you take custard off the heat add vanilla extract and 1 tbsp. butter and mix. Pour it at once over white shnenokle, leave to cool at room temperature, and then put the bowl in the refrigerator to cool completely. Serve in small bowls and if you wish put on the top a few spoonfuls of whipped cream, although alone shnenokle is perfectly good.. Notice: When you cook the custard be careful not to allow it to boil, because in that case the eggs will fry and you will get scrambled eggs in milk.
Introduction
This is custard dessert with egg white dumplings. It is something which originated from my country and all my friends like it very much. Very easy and quick to prepare and above all delicious. Yummmy
This is custard dessert with egg white dumplings. It is something which originated from my country and all my friends like it very much. Very easy and quick to prepare and above all delicious. Yummmy
Ingredients
Serves: 4-6
Metric
Cups
- 1 litre milk
- 5 eggs (separated)
- 6 tablespoons caster sugar
- 3 teaspoons flour
- 1 teaspoon vanilla extract
- 1 tablespoon butter
- 1¾ pints milk
- 5 eggs (separated)
- 6 tablespoons superfine sugar
- 3 teaspoons flour
- 1 teaspoon vanilla extract
- 1 tablespoon butter
Method
Shnenokle is a community recipe submitted by Mirjana and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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