Snow Eggs with Custard Sauce

🛒Ingredients (Grocery List)

• 2 cups Milk

• 1 tbsp Vanilla Sugar or 1 Vanilla Bean, seeds scraped

• Pinch of Salt

• 4 large Eggs, separated

• 1 cup Sugar

🍴Serves: 4

⏰Prep Time: 40 min

❄️Chilling Time: 30 min

⏱️Cook Time: 4 min

🥣Instructions

1. In a large saucepan, bring the Milk to a bare simmer with the Vanilla Sugar or Vanilla Seeds and Salt.

2. In a bowl, beat the Egg Yolks with 1/2 cup of the Sugar until thick and light. Whisk in half of the hot Milk, then whisk the mixture back into the remaining Milk. Place over low heat and cook, stirring constantly with a wooden spoon, until the Custard thickens slightly. Remove the pan from the heat and let the Custard cool completely. Scrape into a bowl and set in a larger bowl of ice water. Cover and refrigerate for 30 minutes.

3. Beat the egg Whites until foamy. Gradually add the remaining 1/2 cup of Sugar and beat at high speed until stiff and glossy.

4. Fill a large, deep skillet with 1 1/2 inches of water, place over medium heat, and bring to a simmer. Using a large spoon, dollop 4 mounds of the Meringue into the simmering water and cook until just set on the bottom, about 2 minutes. Gently flip the Meringues and cook for 2 minutes longer. Do not let the water boil.

5. Pour the Custard Sauce into 4 shallow bowls. Using a slotted spoon, transfer the Meringues to the bowls and serve.

💡Tips

• Meringue poached in water stays whiter than if cooked in milk. In addition, water won’t boil over the way milk does. Whipped Egg Whites that are cooked even a few seconds too long tend to Shrink.