Serves 10 to 12
Beat the egg whites until frothy but not stiff. Fold the sugar and vanilla gently into the beaten egg whites.
Scald the milk in a large kettle, and when it reaches the boiling point, drop portions of the beaten egg whites into it, cooking about 1 minute on each side. Remove these egg dumplings onto a clean towel as they are cooked and until the sauce is made, as follows:
Cool milk in kettle to lukewarm.
Mix the sugar with the egg yolks and add to the mixture in the kettle. Cook slowly until the sauce coats a spoon. Add vanilla, cool, strain and pour into a large tureen. Float the egg-white dumplings on top.