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Oeufs à la neige

by Pierre Koffmann
  1. Oeufs à la neige
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Pierre Koffmann's oeufs à la neige recipe stays true to the classic French dessert of light-as-air meringues floating on a bed of vanilla custard. A thin layer of caramel adds an elegant touch to the final dish.

First published in 2015
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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
SAVE RECIPE

Method

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
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
First published in 2015
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Pierre Koffmann

Pierre Koffmann's cooking is undeniably refined; classical yet humble, with provincial French touches grounding the skilful elegance of the food. Taking inspiration from his Gascon roots, Pierre artfully extracts extraordinary flavour from ordinary ingredients and cuts.

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