Oeufs à la neige, or snow eggs, are a classic French dessert of small poached meringues floating in a custard sauce.
Course Dessert
Cuisine French
Keyword Culinary 1, Eggs
Ingredients
4large eggs
Pinch salt
3/4cupsugardivided
1 1/2teaspoonspure vanilla extractdivided
2 1/2cupsmilkplus up to 1 cup extra
Instructions
Separate the eggs and set the yolks aside.
Fit a stand mixer with a whisk attachment. Put whites in a SCRUPULOUSLY clean bowl. Beat egg whites until foamy.
Add salt and keep beating until firm peaks form - when you lift the whisk or beaters out of the egg whites, the peak that forms should droop a bit, but then stay put.
Add 1/4 cup of the sugar, 1 tablespoon at a time. Fold in 1/2 teaspoon of the vanilla when meringue is stiff and glossy.
Put 2 1/2 cups milk and 1/4 cup sugar in a wide pot or sauté pan. Heat the milk to a gentle simmer, stirring occasionally to help the sugar melt.
Use two large spoons to form football-shaped dumplings of the egg whites, scooping the mixture with one spoon and shaping it in that spoon with the other spoon.
Then use the free spoon to help ease the meringue into the simmering milk. Do as many meringues as fit without crowding or touching too much in the pan.
Cook, turning over once, until meringues are firm, about 2 minutes each side.
When the meringues are cooked, lift them out of the milk with a slotted spoon and drain them on a clean kitchen towel. Repeat with remaining egg white mixture.
When all meringues are cooked. Strain the poaching milk through a fine-mesh sieve. Add enough more milk to equal 2 cups, if necessary.
In a small bowl, whisk the egg yolks with the remaining 1/4 cup sugar until light yellow and thick. Keep whisking as you pour the milk mixture, which will still be very warm, into the egg yolks. Constant whisking will keep the yolks from curdling.
Transfer this mixture to a medium saucepan and cook over low heat, stirring constantly with a wooden spoon until the mixture thickens enough to coat the back of the spoon and show the path where your finger runs to have a taste.
Stir in the remaining teaspoon of vanilla. Strain custard sauce, if you like.
Cover everything with plastic wrap and chill it up to a day before you serve, or prepare the dishes, cover them and chill them until you serve them. Put about a sixth of the sauce in a bowl and float three meringues on top or each serving.