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Ouefs a la Neige (Eggs in Snow )
Ingredients for 6 servings
Special Equipment: A standing mixer or hand-held electric beaters; a 2 1/2 quart baking dish that has been buttered and dusted with confectioners’ sugar
For the Creme Anglaise:
6 egg yolks
1/2 cup (100g) granulated sugar
1 1/2 cups (350ml) hot milk
1 teaspoon pure vanilla extract
For the meringue:
6 egg whites at room temperature
1/4 teaspoon cream of tartar
Pinch of salt
3/4 cup (150g) granulated sugar
1 teaspoon pure vanilla extract
For the caramel:
1 cup granulated sugar
1/3 cup water
Special Equipment: A standing mixer or hand-held electric beaters; a 2 1/2 quart baking dish, buttered and dusted all over with confectioners’ sugar
The Creme Anglaise:
1. Put the egg yolks in a heavy saucepan, and beat them briefly with a wire whisk. Gradually whisk in the sugar. Continue beating until the yolks turn pale and thick — about 3 minutes.
2. Using a wooden spoon or spatula, gradually stir in the hot milk by droplets. (If you add the milk all at once, you might scramble the eggs.)
3. Set the pan over medium heat, and stir slowly but continuously with the wooden spoon until the sauce becomes thick enough to coat the back of the spoon. Thickening will occur just before the simmering stage, or when a puff of steam arises from the pan. Do not overheat, or you will scramble the eggs.
4. Off heat, stir in the vanilla. If you are not going to use the sauce right away, let it come to room temperature. Cover and refrigerate for up to 3 days.
The Meringue:
Place the oven rack at the lower-middle position; preheat the oven to 250°F (120°C). Butter a 2 1/2 quart baking dish, and dust it with sifted confectioners’ sugar.
1. Beat the egg whites at medium speed. When they begin to foam, add the cream of tartar and the salt. Then increase the speed to “high,” and gradually add the sugar and the vanilla. Continue beating until the whites form stiff, shiny peaks — 4-5 minutes.
2. Gently pack the meringue into the prepared baking dish, smoothing the top with a rubber spatula. Bake in the preheated oven for 35-40 minutes. The meringue is done when a wooden skewer or a plastic straw inserted in the middle comes out clean. Set the baking dish on a rack to cool. When completely cool, the meringue can be placed in an airtight continue and refrigerated for up to 2 days. Or, freeze the meringue for up to one month.
The Caramel:
Stir together the sugar and water in a heavy saucepan or small Dutch oven. Without stirring, bring the syrup to a simmer over a medium-low flame. When the syrup turns a light caramel brown, immediately remove the pan from the heat, and place it in a dish of ice water. If the caramel hardens too quickly, or if it crystalizes into a hard mass, simply reheat it slowly over low heat.
Assembling the dessert — Pour the crème Anglaise onto a serving platter or shallow bowl, and top it with chunks or spoonfuls of meringue. Then, using a fork, drizzle thin strands of caramel over the meringue. Alternately, you can make individual portions in dessert goblets or large-size cocktail glasses. The dessert can be assembled several hours in advance, and then refrigerated.