This is a pudding from my childhood and properly made, probably at home, it is delightful. Unfortunately there are a great many oeufs à la neige along with the bought-in crème caramel served in hotels and restaurants in provincial France that are not worth slipping your spoon into. So I include it here for all the children I know in France and England to whom this pudding is the tops.
Pour the milk into your widest pan and set over a moderate heat.
Separate the eggs and whisk the egg whites until stiff; then whisk in
Whisk the remaining caster sugar into the egg yolks and pour on the milk, stirring all the time. Strain the mixture back into the pan, add any milk that has drained from the oeufs and cook the custard carefully, stirring all the time, never allowing it to boil, over moderate heat until just thickened.
Remove from the heat and add the kirsch and vanilla essence according to taste. Cool the custard and gently pour into the shallow dish so that the oeufs float.
Dissolve the sugar in
© 1987 Geraldene Holt. All rights reserved.