Other than a little whisking this is not a particularly difficult recipe. It looks quite good when they're all served together. It scales up quite easily, and it is as easy to make a few dozen portions as it is for two.
1.5 pts of milk
Sugar and vanilla to taste
1 tblspn of cornflour
Boil the milk with sugar and a piece of vanilla or with 1 dessertspoon of vanilla essence.
Smooth the corn flour with a little cold milk, and thicken the milk with it.
Whip the whites of the eggs to a very stiff froth with 1 spoonful of castor sugar, and drop spoonfuls of the froth into the boiling milk.
Allow to boil until the balls are well set, turning them over that both sides may get done.
Lift the balls out with a fish slice or holey spoon, and place them in a glass dish.
Beat up the yolks of the eggs, stir them carefully in the hot milk; let this custard cool, and pour it into the glass dish, taking care NOT to pour over the snowballs themselves, which should remain white.
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