Le Cordon Bleu

Oeufs à la neige

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Preparation info
  • Serves

    6-8

    • Difficulty

      Complex

    • Ready in

      1 hr 20

Appears in
Desserts: Le Cordon Bleu Home Collection
Desserts

By Le Cordon Bleu

Published 1998

  • About

In English, this amazing dessert is better known as ‘floating islands’, or more literally ‘snow eggs’. A rich custard sauce (crème anglaise) is topped with meltingly soft meringues and drizzled with caramel sauce.

Ingredients

Syrup

  • 185 g (6 oz) sugar

Method

  1. To make the syrup, dissolve the sugar in 2 litres water over low heat. Bring to the boil, then reduce the heat and leave to simmer gently.
  2. To make the crème anglaise, prepare a large bowl of ice or iced water and place a smaller bowl inside. Place the milk and vanilla pod in a heavy-based pan, and just bring to the boil. Make the custard following the