Floating island custard with beaten egg whites Tourisme Dessert Eng

Ingrédients

For 10 people

For the crème anglaise (custard cream) :
– 8 egg yolks
– 1 L (33.8 oz) of milk
– 120 gr (0.25 lb) of white sugar
– 2 vanilla pods

For the eggs in snow :
– 8 egg whites
– 60 gr (0.13 lb) of white sugar

Étapes de la recette

– Prepare the custard cream by bringing the milk to a boil in a pan.
– Cut the vanilla pods in two parts, collect the vanilla seeds with the back of your knife and add them to the milk with the pods. Let infuse and cool down a little.
– Separate the whites from the egg yolks. Conserve the whites for the recipe.
– In a bowl, mix with a beater the egg yolks and the powdered sugar. Slowly add the cooled down and filtered milk on top of the egg yolks, vigorously whisking.
– Add the whole into a pan and slowly heat to thicken during about 10 minutes, without bringing to a boil.
– Make sure to regularly blend the custard cream using a wooden spoon. When it drizzles well the spoon, take out of the heat and let the whole cool down into a bowl. Then, reserve it in the fridge with a plastic film on top, in contact with the preparation.
– Whisk up the eggs in snow using an electric whip. When they start to be firm, fold the sugar into the egg whites and keep whisking for a few more minutes.
– Into a large pan, bring some water to a boil. Using a skimmer, chop the eggs in snow into portions and carefully dive them into the quivering water for 30 seconds on each side.
– When the eggs in snow are cooked, reserve them on a plate.
– When it’s time to serve, in a bowl or a deep plate, add some custard cream and a piece of eggs in snow.