Oeufs à la Neige

Ingredients:

4 egg whites

4 egg yolks

125 grams sugar

1/2 liter (2 cups) milk or cream

1 vanilla bean, split in half

Dash of salt

Preparation:

Put milk and vanilla bean in a sauce pan and simmer for a few minutes. Whip egg whites and salt until stiff. Drop meringue by tablespoonfuls into hot milk, one at a time. Cook a few minutes, turn, cook a few minutes, then remove whites with slotted spoon. Repeat until all the meringue has been used. Remove vanilla bean and scrape seeds out and put back into milk. Throw the hull out.

In a separate bowl, whip yolks with sugar until well incorporated. Whisk yolks into hot milk. Cook over medium heat, whisking constantly, until mixture comes to a boil and thickens slightly. Pour milk mixture over cooked egg whites.

History:

A classic French dessert served to us by Didi Lavandier on our first vacation to France.

 

Ellen at 3-Kings