Oeufs à la Neige

Poached egg whites with vanilla custard

Preparation info
  • Serves


    • Difficulty


Appears in

By Pierre Koffmann

Published 2012

  • About


  • 600 ml/1 pt milk
  • 1 vanilla pod, split lengthways


Bring the milk to the boil with the split vanilla pod. Whisk the egg yolks with half the sugar until pale. Gradually pour the boiling milk on to the egg mixture, whisking continuously.

Pour the custard into a saucepan and cook gently, stirring with a wooden spatula until you can run your finger through the custard on the spatula and leave a clean mark. Pass the custard through a sieve i