Paradizot – a Classic Dalmatian Dessert

Here is the recipe for Paradizot, a classic Dalmatian dessert known for its simplicity and refreshing taste:

Ingredients:

• 1 liter of milk
• 5 eggs
• 5 tablespoons of sugar (for egg whites)
• 5 tablespoons of sugar (for egg yolks)
• 1 vanilla sugar
• 2 tablespoons of flour
• Lemon zest (optional)

Instructions:

1. Prepare the milk:
   • In a large pot, heat the milk and add the vanilla sugar. You can also add some lemon zest for extra flavor if desired. Be careful not to let the milk boil over.
2. Making the meringue:
   • Separate the egg whites from the yolks.
   • In the egg whites, add 5 tablespoons of sugar and whisk until stiff peaks form.
3. Cooking the meringue:
   • Once the milk reaches a simmer, reduce the heat to low.
   • Using a spoon, scoop the meringue (egg white mixture) and carefully place the scoops into the hot milk.
   • Cook each meringue for 1-2 minutes on each side, then remove them with a slotted spoon and place them on a plate to drain.
4. Making the custard:
   • Beat the egg yolks with 5 tablespoons of sugar until the mixture becomes light and fluffy.
   • Add 2 tablespoons of flour and mix well.
   • Slowly add a few tablespoons of warm milk into the yolk mixture, stirring constantly, to temper the eggs and prevent curdling.
   • Return the yolk mixture to the pot with the remaining milk and cook over low heat, stirring continuously, until the custard thickens.
5. Assembling:
   • Pour the finished custard over the cooked meringues. Let the dessert cool slightly before refrigerating it.
6. Serving:
   • Paradizot is served cold and can be garnished with grated lemon zest or chocolate shavings for extra decoration.