Oeufs a la Neige

2 cups milk
1 vanilla bean
5 egg whites
2/3 cup sugar

Sliced almonds
English Cream (see below)
Caramel  (see below)

1. Pour the milk into an 8 or 9 inch skillet and add the vanilla bean. Warm milk over low heat to a point where bubbles appear around the edge.

2. Meanwhile, beat the egg whites until foamy. Gradually add sugar, continuing to beat until egg whites are stiff.

3. Remove skillet from heat and drop the beaten egg whites on the milk in very large, rounded spoonfuls.

4. Return the skillet to very low heat; the surface of the milk should barely quiver. Cook the mounded egg whites 2 min. Using a skimmer, turn and cook 2 min. on the other side, or until meringues are firm to touch.

5. Remove meringues to a towel and drain. Reserve the milk and vanilla bean for the English cream.

6. Pile the meringues in a shallow bowl and chill. To serve desert, fill a bowl with the chilled English cream, float the poached meringues on top and trickle caramel and sliced almonds over the meringues.


Caramel: 1/2 cup sugar 1/4 cup water
Melt sugar in a small heavy skillet over a very low heat, stirring constantly with a wooden spoon. Remove from heat and add water. Return skillet to very low heat and simmer until the syrup is slightly thick and smooth. Trickle over meringues.


English Cream: Milk reserved from meringues
1/2 vanilla bean reserved
5 egg yolks
1/2 cup sugar

1. Strain milk into a 2 cup measure. Add enough fresh milk to fill it. Pour milk into top of double boiler, add half of the vanilla bean. Heat milk over boiling water to a point where bubbles form around the edge.

2. Blend egg yolks with sugar, using a fork. Add the hot milk gradually, stirring constantly.

3. Return the mixture with the bean in it, to the top of the double boiler. Cook over simmering water, stirring constantly, until the mixture thickens and coats a metal spoon.

4. Chill the mixture quickly by holding the top of the double boiler in ice water; stir occasionally while mixture cools. Strain and chill.