Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 Egg Whites
3/4 c Sugar
2 1/2 c Milk
3 Egg Yolks
1/3 c Sugar
2 tb Cocoa Powder
1/8 ts Nutmeg

In a small mixer bowl, beat egg whites until foamy. Gradually beat in
3/4 cup sugar until meringue is stiff but not dry. In a large
skillet, over low heat, bring milk to a simmer. With a large spoon,
scoop meringue into 5 egg-shaped puffs. Gently drop 1 at a time into
hot milk. Cover and simmer over very low heat 5 minutes, turning
once. Lift out meringues with a slotted spoon and drain on paper
towels. Chill. Remove milk from heat; set aside. In a small bowl,
beat egg yolks until thickened and lemon-colored. Gradually add 1/3
cup sugar. Beat in cocoa and nutmeg. Strain milk from skillet into
egg yolk mixture. Mix until blended. Pour blended mixture into
skillet. Stir constantly over low heat until mixture thickens
slightly. Pour into 5 bowls. Chill. Just before serving, top each
bowl with a meringue.

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