Cookies and Cream

There is a lot of mythology about indigenous Americans using all parts of the buffalo and whatnot. Well, today I made two recipes that used all parts of the egg. Except the shell.

Egg custard pudding

1 c. skim milk
4 egg yolks, separated from the whites
1 dropper liquid stevia (vanilla flavored)
Vanilla extract, to taste

Start by heating the milk in a double broiler (a glass bowl over a put of boiling water will work, too). Turn up the heat gradually so the bowl doesn't break. In a separate bowl, beat the egg yolks together. When the milk is scalding, turn down the heat to medium and add the egg yolks gradually, beating the milk mixture with a wire wisk. Continue stirring until the mixture thickens. Don't stop whisking, because it will burn or curdle. You know it is done when it coats a spoon without being too watery. Remove from heat. Remove the glass bowl and put it in a bowl of cool water. Now you can add the stevia and vanilla, to taste. After a few minutes gradually add ice to the water (not the custard) or place the bowls in the fridge to cool. This makes a custard "sauce" but if you want to thicken it you can add some arrowroot or cornstarch.

Meringue cookies

4 egg whites, separated from the yolks, at room temperature
1 liquid dropper of stevia
Vanilla extract
Almond extract

Beat the eggs to stiff peaks in a glass or metal bowl. Use a hand mixer. Trying to do this with a whisk will take too long and hurt your arm. You can add cream of tartar to help if you need it. When the eggs are at the right consistency, fold in the flavoring. Don't stir too much or you'll let the air out of the egg whites. You should have a foamy mixture.

Preheat the oven to 350 F. Spoon the mixture onto an oil-sprayed baking sheet in dallops. Bake for about 20 minutes. Watch the cookies closely to make sure they don't get too browned.

When they're cool, you can sprinkle them with some cinnamon. If you want a more candy-like topping, you can sprinkle the hot cookies with some powdered sugar, which should carmelize.

Serve with the custard on the side for dipping.