Directions

1. Beat the egg whites to the point of consistent meringue.
2. Boil the milk with vanilla.
3. Add the preparation of the whites by tablespoons and let them cook for a few minutes.
4. Remove the meringue flakes and drain them on a strainer.
5. Strain the milk, beat the yolks with the sugar and add the warm milk and the previously dissolved cornstarch.
6. Cook the cream stirring until it boils and thickens.
7. Serve it in a compote by placing the flakes and decorating them with pieces of jelly or fruits.
8. Cool well before serving.