Creamy melkkos

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4 servings
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Starch

By Food24 November 03 2009
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Ingredients (9)

125.00 g pasta — spaghetti, broken into smaller pieces
150.00 ml flour — cake
5.00 ml salt
50.00 ml white sugar
1.00 milk
50.00 ml margarine — or butter
3.00 eggs — extra-large, seperated
2.00 ml vanilla — essence
1.00 ml almond essence
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Method:

Cook the spaghetti in enough rapidly boiling salted water until done and drain. Mix the dry ingredients together and mix with 250 ml (1 c) cold milk. Beat the egg yolks and add. Heat the remaining milk and butter. Stir a little of the hot milk mixture into the flour mixture before stirring everything into the hot milk mixture. Bring the mixture to the boil and cook until it thickens. Stir continuously. Add the spaghetti. Beat the egg whites until soft peaks are formed and fold into the cooked melkkos along with the vanilla and almond essences. Sprinkle with cinnamon sugar and serve in soup plates with extra sugar if desired.
Serves 4.



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