Oeufs à la Neige with Peach Leaves and Pralines

• ½ litre (scant pint) milk
• 5 eggs
• 6 fresh peach leaves

Preparation

1. Bring the milk to the boil in a saucepan together with the fresh peach leaves. Let it infuse for 5 minutes over a very gentle heat.

2. Meanwhile separate the eggs into two bowls (the one for the whites should be large and very clean) keeping the whites on one side, but not in the refrigerator. Add the sugar to the yolks and whisk