Oeufs A La Neige Recipe - Cooking Index
Oeufs A La Neige Recipe - Cooking Index
| Sauce | ||
| 2 1/2 cups | 592ml | Low-fat milk |
| 1 | -- ¥ ¥ | |
| 1 | Orange peel | |
| 1 | Vanilla bean - - split lengthwise | |
| 1/3 cup | 65g / 2.3oz | Sugar |
| 1 tablespoon | 15ml | Cornstarch |
| 2 tablespoons | 30ml | Eggs (large) |
| Meringues | ||
| 1 cup | 237ml | Low-fat milk |
| 4 cups | 792g / 27oz | Egg whites (large) |
| 1/4 cup | 49g / 1.7oz | Sugar |
"For this low-fat meringue treat (its name translates as "eggs in the snow"), we've made a crème anglaise that calls for low-fat milk instead of cream, and two whole eggs instead of as many as eight egg yolks."
FOR SAUCE: Combine milk and orange peel in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring mixture to simmer. Combine sugar and cornstarch in medium bowl. Whisk in eggs. Gradually add hot milk mixture, whisking constantly. Return mixture to saucepan. Cook over medium heat until mixture almost simmers and thickens enough to coat spoon, stirring constantly, about 9 minutes; do not boil. Strain into shallow bowl. Refrigerate until well chilled, at least 2 hours.
FOR MERINGUES: Place milk in heavy large skillet. Add enough water to bring depth to 1-1/2 inches. Bring liquid to gentle simmer. Beat egg whites in medium bowl until soft peaks form. Gradually add sugar and beat until meringue is stiff but not dry.
Using 2 soupspoons dipped into cold water, form 6 puffs from half of meringue mixture, dropping each puff into simmering liquid. Poach 4 minutes. Using slotted spoon, transfer meringues to kitchen towel.
Repeat procedure with remaining meringue. Arrange meringues atop custard. Chill. (Can be made 4 hours ahead.)
Source:
Bon Appetit (May 1994)
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