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Oeufs à la neige
Preparation info
- Serves
6-8
- Difficulty
Complex
- Ready in
1 hr 20
Appears in
Published 1998
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
Method
- 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.
- 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
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