| Cuisine: French | Type: Dessert | Serves: 6 |
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Source:
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Sylvie Lallamand |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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5 eggs, separated 2 cups milk 4-1/2 oz (3/4 cup) sugar 1/2 pod vanilla |
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Instructions:
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1. First, make a Créme Anglaise: Whip the sugar and egg yolks, beating until the yolks are pale and thick. Bring the milk to a boil with the vanilla pod in a saucepan, then beat the hot milk into the yolks sugar slowly to prevent curdling. Return to saucepan. Set over medium heat and stir slowly but constantly with a wooden spoon. Remove when it thickens such that it coats the back of a wooden spoon. (If it starts to get lumps, remove from the heat immediately and stir off-heat. Then, return to heat and continue cooking.) Pour into a shallow serving bowl and set aside. 2. Beat the egg whites with a pinch of salt until they form stiff shiny peaks. 3. In a large saucepan, bring 2 quarts of water to a slow boil. Using a large spoon, scoop up a large "cloud" of egg whites and slowly float on the water. Cook very fast, turning once -- about 4 or 5 seconds on each side. Remove and drain on paper towels. After drained, place on top of the crème anglaise. 4. Make a caramel sauce and pour over the top. 5. Refrigerate until served. |
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Related recipes:
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None |
2001-03-10