Elegant and classic, this French dessert is perfect for dinner parties. The rich custard and light poached meringue are divine. Caramel adds crunch and colour. I also love'snow eggs'.
Ingredient
– Eggs – Sugar – Milk– Vanilla
Direction
1
Make Meringues
Set aside the yolks for custard after separating the eggs. 6 Eggs Whip egg whites until foamy.
2
Whip egg whites until fully incorporated, adding 1 cup sugar, one tablespoon at a time.⅓ cup white sugarSalt and cornflour stiffen meringue. A glossy, thick material should hold shape.Heat milk and vanilla on medium in a deep pan or large saucepan. Avoid boiling before bubbles.2 cups Whole Milk, 1 tsp Vanilla.
3
Make Creme Anglaise
To get 2 cups of milk again, strain the poaching milk and add more if needed. Reheat it in a clean saucepan.
Mix egg yolks with ⅓ cup of sugar until combined and slightly paler.
4
Once the milk is hot but not scalding, add a little to the egg yolk/sugar mixture and mix Slowly add the rest of the hot milk to avoid scrambling the eggs After adding all the milk, return the mixture to the saucepan and heat.
5
Make and Serve Caramel
Spoon chilled custard into bowls or serving dishes to serve.
6
Lay one or two poached meringues on the custard; they should float. Work quickly once the caramel is ready, so prepare these first.Heat sugar and water in a saucepan on medium-high. Bring to boil1/3 cup White Sugar, 3 tbsp Water
7
Watch the sugar boil. Clear, then yellow, then amber.After caramel turns deep amber, spoon it over floating islands. Because caramel hardens quickly, work fast.