Yield: 6 servings
|6 \N||Egg whites|
|175 grams||(6oz) sugar|
|1 teaspoon||Vanilla sugar|
|8 \N||Egg yolks|
|150 grams||(5oz) icing sugar|
|2 tablespoons||Caster sugar|
|1 litre||(1 3/4 pints) milk|
|1 \N||Vanilla pod|
|30 grams||(1oz) unsalted butter|
To Drink: - Sweet white wine
Level of Difficulty: Fairly difficult Preparation Time: 2 hours Prepare in Advance: Partly
Beat the egg whites. When the eggs have started to thicken, add half the sugar. Beat until they form stiff peaks. Beat in the remaining sugar and the vanilla sugar. Continue beating until the mixture is very firm, stiff and shiny.
Pour the milk into a large saucepan. Cut the vanilla pod in half and scrape out the seeds with a sharp knife. Add the seeds and the pod to the milk and bring to the boil.
Scoop up balls of meringue mixture with a large spoon and poach them in simmering milk. Simmer for a few mins until the meringue balls have risen and stiffened slightly. Remove them with a perforated spoon and set aside to cool. Reserve 500ml/17 fl oz of the milk.
Make the custard. Beat the egg yolks with sugar. Slowly pour over the reserved milk, beating constantly. Strain the sauce back into the pan.
Return the pan to the heat and beat until the sauce has thickened.
Remove from the heat just before it boils and add the butter.
Continue beating until the sauce has cooled down. Place in the fridge.
To make the garnish, dissolve the sugar in the water over low heat.
Heat until a light brown caramel forms.
Pour the custard into deep plates, place a couple of 'islands' on top and pipe a little of the caramel over them.
Posted by : Sue Rykmans.
Submitted By SUE RYKMANS On 10-18-94