Eggs in ‘snow’

Oeufs à la neige aux éclats de pralines, crème Anglaise pistache

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      35 min

Appears in
New Bistro

By Fran Warde

Published 2009

  • About

Soft, marshmallow-like meringues sitting in a pond of crème Anglaise and then drizzled with sweet caramel make this a marriage of gentle flavours and creamy textures. This is a Parisian classic and, when executed properly, is a real treat. Benjamin adds pistachio paste to his crème Anglaise, which gives the dish an unusual twist, but was voted ‘out’ in my house! I love the method of cooking the meringue. It is perfect, easy and work