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
Ingredients
- Eggs
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1 quart
Milk (Whole)
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6
Eggs room temp, seperated
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1/2 cup
Confectioners Sugar
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1
Vanilla Bean, Scraped, if using
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1 pinch
Salt
- Neige (Snow part) aka Creme Anglaise
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6
Egg Yolks
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1 quart
Milk used for poaching
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2 teaspoons
Best Vanilla extract you can find or the inside of vanilla bean
Directions
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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.
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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.
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Drain them carefully on a paper towel-lined plate. It gets a little messy but try to make oval shapes.
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Cool the egg-white poached eggs and put to the side.
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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.
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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.
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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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