10 eggs 1/2 teaspoon salt 1 1/2 cup sugar 1 2/3 cup cognac 1 teaspoon vanilla extract
Separate the eggs and beat the yolks with the salt and the sugar, until the mixture is thick and creamy. Beat in the cognac, very slowly and put the mixture into a double boiler. Heat gently, whisking all the time until warm (not hot) and thick. Remove the pan from the heat and stir in the vanilla. Serve warm, with whipped cream on top. Can sprinkle with cinnamon or nutmeg.