Snow Eggs Recipe

This is a French Dessert consisting of soft meringues floating on base of Crème Anglaise. This dish can be served cold or at room temperature.
Snow Eggs picture

Summary

Preparation Time20 MinCooking Time30 Min
Ready In50 MinDifficulty LevelVery Easy
Health IndexHealthy++Servings8
CuisineCourse
TasteFeel
MethodMain Ingredient
Interest Group

Recipe Story

I first saw the picture of this dish in a recipe book, and was fascinated by its presentation. This tasty dessert is a sure winner with the kids and you can surprise your guest with this beautiful French dessert.

Ingredients

 Egg whites8
 Sugar3⁄4 Cup (12 tbs)
 Salt1 Pinch
 Water1 Cup (16 tbs) (as required)
 Egg yolks4
 Sugar1⁄4 Cup (4 tbs)
 Milk2 Cup (32 tbs), boiled
 Vanilla1 Teaspoon
 Lemon rind1⁄4 Teaspoon, finely grated
 Caramel sauce2 Tablespoon
 Sugar1 Cup (16 tbs)
 Water1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size

Calories 279 Calories from Fat 35

% Daily Value*

Total Fat 4 g6%

Saturated Fat 1.8 g8.9%

Trans Fat 0 g

Cholesterol 98.2 mg

Sodium 120.5 mg5%

Total Carbohydrates 57 g18.9%

Dietary Fiber 0.02 g0.07%

Sugars 55.6 g

Protein 6 g12.5%

Vitamin A 3.3% Vitamin C 0.34%

Calcium 7.6% Iron 1.4%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) In a bowl, beat egg yolks slightly and add sugar and salt.
2) Whisk in the hot milk, beating continuously to prevent yolks from curdling.
3) Place the bowl over double boiler, stirring continuously until the custard thickens and coats the back of the spoon.
4) Take bowl off the double boiler and stir in the vanilla and lemon rind.
5) Allow the yolk mixture to cool and place in refrigerator until chilled.

MAKING
6) In a pot, fill 3/4 with water and bring to boil.
7) In a bowl beat egg whites and salt to soft peak consistency.
8) Gradually add in sugar and beat until stiff.
9) Reduce the heat and simmer the water.
10) Scoop spoonful of the egg white mixture and poach in the simmering water for 2 minutes.
11) Turn the egg white with a perforated ladle and let it cook for 4 minutes more.
12) Remove the meringues and drain on paper towel.
13) Allow the meringues to cool and place in refrigerator until chilled.

FINALIZING
14) In a saucepan, combine sugar and water.
15) Heat the sugar mixture until golden brown.
16) Remove form heat and cool slightly.
17) Spoon the custard equally in 8 stem glasses.
18) Place 2 meringues in each glasses, and allow to float.

SERVING
19) Drizzle the caramel sauce over the meringues, serve cold.
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