> Recipes > Meringue

Oeufs à la neige

Oeufs à la neige

Oeufs à la neige

  • Dessert
  • medium
  • 4
  • 60 minutes, plus cooling time

PT1H

Why not try?

1
To make the crème anglaise, bring the milk to the boil with the vanilla pod. Meanwhile, whisk the egg yolks and sugar in a bowl until pale in colour
  • 600ml of whole milk
  • 1 vanilla pod, split lengthways
  • 6 egg yolks
  • 100g of sugar
2
Gradually pour the boiling milk over the egg mixture, whisking continuously. Pour the custard mixture into a saucepan over a low heat and cook gently, stirring with a wooden spatula until you can run your finger through the custard on the spatula and leave a clear mark
3
Pass the custard through a sieve into a bowl and leave until almost cold – stirring from time to time
4
Fill a medium saucepan with water and bring to the boil, then reduce to a simmer
5
Beat the egg whites with a pinch of salt until stiff, then gently fold in the sugar
  • 6 egg whites
  • 1 pinch of salt
  • 50g of sugar
6
With a large metal spoon, shape 4 large scoops of egg white and place them in the pan of simmering water. Poach for 2 minutes, then turn over and poach for a further 2 minutes on the other side. Carefully lift out the meringues and place on a tray
7
To make the caramel decoration, place the sugar and 1 tablespoon of water into a thick-bottomed pan and heat gently until a deep golden brown colour
  • 50g of sugar
  • 1 tbsp of water
8
Divide the cooled custard into 4 separate serving dishes and carefully place a meringue on top of the custard. Drizzle the caramel over each meringue and serve

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

Ingredients

Metric

Imperial

Custard

  • 600ml of whole milk
  • 1 vanilla pod, split lengthways
  • 6 egg yolks
  • 100g of sugar

Meringue

Caramel

  • 50g of sugar
  • 1 tbsp of water

Comments ()

Oeufs à la neige

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...