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Snow eggs (Oeufs a la neige)
Snow eggs (Oeufs a la neige)
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Make a stunning snow egg dessert at home, no fancy restaurants needed.
Ingredients:
  • 1 litre milk
  • 1 vanilla bean
  • 150g (2/3 cup) caster sugar
  • 8 eggs, separated
  • 350g icing sugar, sifted, plus extra, to dust
  • 220g raspberries, to serve
  • Toasted flaked almonds, to serve
Instructions:
  • In a large saucepan or deep frying pan, combine milk, vanilla bean, and 75g (1/3 cup) caster sugar. Heat gently until almost boiling.
  • With an electric mixer, whip egg whites with a pinch of salt until soft peaks form. Slowly add icing sugar and continue beating until mixture is thick and glossy.
  • Remove the vanilla bean from the milk and set aside; keep the milk simmering gently. Line a tray with baking paper. Use 2 large metal spoons to scoop ovals of meringue and drop 6 at a time into the milk. Cook for 1 minute on each side, then transfer to the tray. Meringues can be stored at this point for up to 2 hours. Yield: approximately 24 meringues.
  • Pour the milk through a sieve into a clean saucepan and add the vanilla bean seeds. In a bowl, combine the egg yolks and remaining caster sugar until smooth. Slowly pour in the hot milk while whisking, then return the mixture to the pan. Stir over low heat until the mixture thickens to coat the back of a spoon without boiling. Serve the custard immediately or chill until ready.
  • To plate, divide the custard evenly among 8 elegant bowls, garnish each with a snow egg, raspberries, toasted flaked almonds, and a sprinkle of extra icing sugar.

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