Whip the egg whites until creamy, add the powdered sugar and beat everything together well again. In a shallow Reindl heat the milk with the vanilla sugar. Attention: the milk must only boil on low heat, do not make! Using a tbsp. of the egg white mixture, place gnocchi in the simmering milk. Draw the dumplings with the lid closed for about 4 minutes, then turn them to the other side and draw them again for 4 minutes.
Then place the dumplings in a sieve with a slotted spoon. Add the remaining milk to about 1 l and bring to the boil with the egg yolks, 3 tbsp. sugar and a packet of vanilla pudding. Keep in mind that you do not want a stiff pudding, but a cream! Depending on the mass of milk or egg yolks can be divided. Form the cream in a shallow baking dish, put the dumplings on top – they “boil” – hence the name!
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