Floating Island (Oeufs a la Neige) recipe

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Ingredients

3 eggs
½ cup white sugar, divided
¼ teaspoon salt
1 ½ cups whole milk
1 teaspoon vanilla extract

Nutrition Info

166.4 calories
carbohydrate: 23.6 g
cholesterol: 118.3 mg
fat: 5.3 g
fiber: : -
protein: 6.1 g
saturatedFat: 2.3 g
servingSize: -
sodium: 234.7 mg
sugar: 23.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Separate two of the eggs. In top of double boiler, combine 1 whole egg and 2 yolks with 1/4 cup sugar and the salt, whisking until smooth. Whisk in the milk and cook over simmering water, stirring constantly with a spatula or wooden spoon. When the custard thickens enough to coat the back of a spoon, remove it from the heat. (Do not boil. If custard should start to curdle, remove from heat and beat vigorously until smooth.) Pour the custard through a strainer into a bowl and stir in the vanilla extract. Cool and refrigerate.

  2. In a heat-proof bowl, lightly whisk the 2 egg whites with the remaining 1/4 cup sugar, just enough to dissolve the sugar. Place the bowl on top of a pot of simmering water and stir constantly until the temperature of the whites reaches 145 degrees F (63 C) or hotter. Immediately remove the bowl from the heat, and use an electric mixer to beat the warm egg whites until they form stiff, glossy peaks.

  3. Pour the chilled custard into a serving dish. Drop the meringue by heaping tablespoons onto the custard to make islands. Chill before serving.

Recipe Yield

5 servings

Recipe Note

A soft vanilla custard with floating clouds of poached meringue.

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