Oeufs a la neige

Yield: 6 Servings

Measure Ingredient
2½ cup Low-fat milk
1 \N 4x1-inch strip orange peel
1 \N Vanilla bean split lengthwise
⅓ cup Sugar
1 tablespoon Cornstarch
2 larges Eggs
1 cup Low-fat milk
4 larges Egg whites
¼ cup Sugar



FOR SAUCE: Combine milk and orange peel in heavy medium saucepan.

Scrape in seeds from vanilla bean; add bean. Bring mixture to simmer.

Combine sugar and cornstarch in medium bowl. Whisk in eggs. Gradually add hot milk mixture, whisking constantly. Return mixture to saucepan. Cook over medium heat until mixture almost simmers and thickens enough to coat spoon, stirring constantly, about 9 minutes; do not boil. Strain into shallow bowl. Refrigerate until well chilled, at least 2 hours. FOR MERINGUES: Place milk in heavy large skillet. Add enough water to bring depth to 1-½ inches. Bring liquid to gentle simmer. Beat egg whites in medium bowl until soft peaks form. Gradually add sugar and beat until meringue is stiff but not dry. Using 2 soupspoons dipped into cold water, form 6 puffs from half of meringue mixture, dropping each puff into simmering liquid.

Poach 4 minutes. Using slotted spoon, transfer meringues to kitchen towel. Repeat procedure with remaining meringue. Arrange meringues atop custard. Chill. (Can be made 4 hours ahead.)

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