L'Oeuf A LA Neige (Eggs in Snow)

By • November 25, 2012 • 0 Comments



Author Notes: My grandmother made it for me when I was a little girl growing up in Prague and it remains my favorite dessert! Forget the fancy French!blanka.n

Serves 6-8

Eggs

  • 1 quart Milk (Whole)
  • 6 Eggs room temp, seperated
  • 1/2 cup Confectioners Sugar
  • 1 Vanilla Bean, Scraped, if using
  • 1 pinch Salt

Neige (Snow part) aka Creme Anglaise

  • 6 Egg Yolks
  • 1 quart Milk used for poaching
  • 2 teaspoons Best Vanilla extract you can find or the inside of vanilla bean
  1. In a large pan boil milk til scalding. Add a tiny bit of the vanilla bean insides if using. Whip egg whites til they are stiff.
  2. Scoop out egg whites with a slotted spoon and poach in hot milk about three minutes per side. They have to look like eggs. Poach carefully about three minutes per side.
  3. Drain them carefully on a paper towel-lined plate. It gets a little messy but try to make oval shapes.
  4. Cool the egg-white poached eggs and put to the side.
  5. Make the cream sauce: Beat egg yolks with 3/4 cup of sugar til lemon color. Add vanilla. CAREFULLY whisk with poaching liquid (Milk). Bring back to the stove and whisk until sauce becomes creamy and coats a spoon. You could easily curdle the sauce if you are not careful.
  6. If you mess up: Strain through a sieve. Assemble buy pouring the yellow Creme Anglaise to a large shallow bowl and top with poached egg whites and chill in refrigerator or cool place for about an hour.
  7. Decide how you want to decorate: lightly dribbled caramel sauce is the French standard but you could do dark chocolate shavings - whatever your kids like.
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