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
- 6 egg whites
- 1 pinch of salt
- 50g of sugar
Caramel
- 50g of sugar
- 1 tbsp of water
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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 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
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