Recipe Snow eggs (Oeufs a la neige) : Practical and Delicious

Recipe Snow eggs (Oeufs a la neige) : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Snow eggs (Oeufs a la neige). You are currently reading Recipe Snow eggs (Oeufs a la neige) : Practical and Delicious. This recipe is the creation of the chef Sophia Young. Recipe Snow eggs (Oeufs a la neige) requires 15m, cook 30m and serve 8. Caution: allergy Contains peanuts, tree nuts, milk, sesame and egg.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

There's no need to go to a fancy restaurant when you can create this beautiful version of the snow egg at home.

Ingredients:

7 Ingredients

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  1 litre milk
  
  
  


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  1 vanilla bean
  
  
  


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  150g (2/3 cup) caster sugar
  
  
  


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  8 eggs, separated
  
  
  


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  350g icing sugar, sifted, plus extra, to dust
  
  
  


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  220g raspberries, to serve
  
  
  


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  Toasted flaked almonds, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  Place milk, vanilla bean and 75g (1/3 cup) caster sugar in a large, wide saucepan or deep frying pan and slowly bring almost to the boil.
  
  
  


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  Step 2
  
  
  
  
  Meanwhile, using an electric mixer, whisk egg whites and a pinch of salt until soft peaks form, then gradually add icing sugar and beat until mixture is thick and glossy.
  
  
  


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  Step 3
  
  
  
  
  Remove vanilla bean from milk and reserve, keeping milk at a gentle simmer. Line a tray with baking paper. Using 2 large metal spoons, scoop ovals of meringue and drop 6 at a time into milk. Cook for 1 minute each side, then transfer to tray. Meringues will keep at this stage for up to 2 hours. Makes about 24 meringues.
  
  
  


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  Step 4
  
  
  
  
  Strain milk into a clean saucepan and add scraped seeds from reserved vanilla bean. Whisk egg yolks and remaining caster sugar in a bowl until combined, gradually pour in the hot milk, then return mixture to pan and stir over low heat until mixture thickens enough to coat the back of a spoon. Do not boil. Custard can be served immediately or refrigerated until ready to serve.
  
  
  


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  Step 5
  
  
  
  
  To serve, spoon custard among 8 glass or china bowls, top with 3 snow eggs, raspberries and toasted flaked almonds and dust with a little extra icing sugar.
  
  
  

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