Oeufs à la neige

Oeufs à la neige

By
From
Encyclopedia of Food and Cookery
Serves
6-8

This classic of the custard world is sometimes mistaken for the French dessert île flottante (floating island).

Ingredients

Quantity Ingredient
625ml milk
1 vanilla bean
1 tablespoon sugar or vanilla sugar
1 quantity Crème anglaise
2 tablespoons slivered almonds, toasted, to decorate

Meringue

Quantity Ingredient
4 egg whites
230g caster sugar

Method

  1. To make meringue, whisk egg whites until peaks form. Gradually beat in sugar 1 tablespoon at a time until stiff peaks form and hold their shape.
  2. Put milk, vanilla bean and sugar into shallow pan and bring to simmering point. Poach tablespoons of meringue in the milk, turning to cook evenly, for 3–5 minutes or until set. Lift out carefully with slotted spoon, drain and put on top of custard in a glass or china bowl. Serve decorated with almonds.

Note

  • The milk in which meringues were poached can be used for custard or sweet sauce.
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