1/2litro leche
palito vainilla
6 hojas colapez o de bizcochuelo
6 cucharadas azúcar granulada
6 huevos galletas de champagne
2 cucharadas azúcar flor .
Se hierve la leche con el azúcar y la vainilla. Se baten las yemas, se agregan a la leche poniéndolo al calor del fuego sin dejar de revolver hasta que espese. Se retira del fuego y se le agrega la colapez hervida en dos cucharadas de agua. Se baten cuatro claras como para merengue, se va agregando la crema a las claras y se sigue batiendo hasta que esté frío. Se forra el interior del molde con las galletas y en seguida se llena con la cre- ma y se pone al hielo hasta que se amolde. Se vacia en una fuente y se decora con merengue.
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