Oeufs à la neige

To serve 4.

3 eggs separated
1/2 cup of superfine sugar & 1 tsp of vanilla sugar
2 1/2 cups of milk
small 1/2 cup of sugar
1 tsp of cornstarch

  • Whisk the egg whites until they are stiff and fold in 1/2 cup of the sugar and vanilla sugar.
  • Heat the milk in a deep skillet, bring to simmering point.
  • Using 2 tablespoons, form the egg whites into egg shapes and drop into the milk.
  • Poach for about 8-10 minutes or until firm, then remove and drain on kitchen paper.
  • Put the egg yolks with the remaining small 1/2 cup of sugar into a mixing bowl.
  • Beat for 2 or 3 minutes until the mixture forms the ribbon.
  • Beat in the cornstarch.
  • Pour on 1 1/4 cups of the milk used for poaching the meringues.
  • Return to a clean pan and stir over gentle heat until it thickens without boiling.
  • Remove from the heat, strain into a shallow dish and place the meringues on top.
  • Serve very cold.