Oeufs à la neige

servings 4
60 minutes

Ingredients

Custard

  • 600ml of whole milk
  • 1 vanilla pod, split lengthways
  • 6 egg yolks
  • 200g of sugar

Meringue

  • 6 egg whites
  • 1 pinch of salt
  • 50g of sugar

Caramel

  • 50g of sugar
  • 1 tbsp of water

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
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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
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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
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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