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Oeufs à la Neige: Fluffy Meringues Floating in Custard

Oeufs à la Neige: Fluffy Meringues Floating in Custard


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Delicate meringues floating in crème anglaise and drizzled with warm custard is a classic French dessert

This old-school dinner party classic is much easier to put together than it looks, especially as much of it can be made ahead of time.

This recipe is courtesy of David Lebovitz.

Ingredients

For the crème anglaise

  • 2 Cups whole milk
  • 1/2 Cup sugar
  • 1/2 Teaspoon vanilla essence
  • 6 large egg yolks

For the meringues

  • 6 large egg whites
  • 1/3 Cup sugar
  • Pinch of salt

For the caramel

  • 3/4 Cups sugar
  • 3 Tablespoons water

Servings6

Calories Per Serving327

Folate equivalent (total)30µg8%

Riboflavin (B2)0.4mg22.5%


Post navigation

How would you know you have cooked a dish right if you’ve never tasted it before? How many times would you stop yourself and think “hmm this doesn’t look right’ ? How many different recipes would you read on the same dish to make sense of it?

For the past couple of days I had an itch for cooking something new. Today at work I was day dreaming about different recipes! So had to respond to the urge of cooking. For a weekday what is easier than a dessert of 4 ingredients? Oeufs a la Neige or Floating Islands hardly ever appears on any menu. I read a handful of recipes and chose Michele Roux Jr’s. Simple reason of : French dish French chef. Also seems like British or American chefs like to add the very unnecessary double cream to this dish.

This dessert tastes as dreamy as it looks. Soft light poached meringue floating on top of creamy custardy vanilla-y base. The sugar work adds some bitterness and crunch to it. Honestly I am lost for words. ‘Dreamy” is what I am sticking to.

Note: I had to stop and start from scratch 3 times. Be carful when you warm up the yolks and milk mixture. It is so easy to over cook and make a custard instead of creme anglaise. Keep the heat as low as you can and stir continuously.


Post navigation

How would you know you have cooked a dish right if you’ve never tasted it before? How many times would you stop yourself and think “hmm this doesn’t look right’ ? How many different recipes would you read on the same dish to make sense of it?

For the past couple of days I had an itch for cooking something new. Today at work I was day dreaming about different recipes! So had to respond to the urge of cooking. For a weekday what is easier than a dessert of 4 ingredients? Oeufs a la Neige or Floating Islands hardly ever appears on any menu. I read a handful of recipes and chose Michele Roux Jr’s. Simple reason of : French dish French chef. Also seems like British or American chefs like to add the very unnecessary double cream to this dish.

This dessert tastes as dreamy as it looks. Soft light poached meringue floating on top of creamy custardy vanilla-y base. The sugar work adds some bitterness and crunch to it. Honestly I am lost for words. ‘Dreamy” is what I am sticking to.

Note: I had to stop and start from scratch 3 times. Be carful when you warm up the yolks and milk mixture. It is so easy to over cook and make a custard instead of creme anglaise. Keep the heat as low as you can and stir continuously.


Post navigation

How would you know you have cooked a dish right if you’ve never tasted it before? How many times would you stop yourself and think “hmm this doesn’t look right’ ? How many different recipes would you read on the same dish to make sense of it?

For the past couple of days I had an itch for cooking something new. Today at work I was day dreaming about different recipes! So had to respond to the urge of cooking. For a weekday what is easier than a dessert of 4 ingredients? Oeufs a la Neige or Floating Islands hardly ever appears on any menu. I read a handful of recipes and chose Michele Roux Jr’s. Simple reason of : French dish French chef. Also seems like British or American chefs like to add the very unnecessary double cream to this dish.

This dessert tastes as dreamy as it looks. Soft light poached meringue floating on top of creamy custardy vanilla-y base. The sugar work adds some bitterness and crunch to it. Honestly I am lost for words. ‘Dreamy” is what I am sticking to.

Note: I had to stop and start from scratch 3 times. Be carful when you warm up the yolks and milk mixture. It is so easy to over cook and make a custard instead of creme anglaise. Keep the heat as low as you can and stir continuously.


Post navigation

How would you know you have cooked a dish right if you’ve never tasted it before? How many times would you stop yourself and think “hmm this doesn’t look right’ ? How many different recipes would you read on the same dish to make sense of it?

For the past couple of days I had an itch for cooking something new. Today at work I was day dreaming about different recipes! So had to respond to the urge of cooking. For a weekday what is easier than a dessert of 4 ingredients? Oeufs a la Neige or Floating Islands hardly ever appears on any menu. I read a handful of recipes and chose Michele Roux Jr’s. Simple reason of : French dish French chef. Also seems like British or American chefs like to add the very unnecessary double cream to this dish.

This dessert tastes as dreamy as it looks. Soft light poached meringue floating on top of creamy custardy vanilla-y base. The sugar work adds some bitterness and crunch to it. Honestly I am lost for words. ‘Dreamy” is what I am sticking to.

Note: I had to stop and start from scratch 3 times. Be carful when you warm up the yolks and milk mixture. It is so easy to over cook and make a custard instead of creme anglaise. Keep the heat as low as you can and stir continuously.


Post navigation

How would you know you have cooked a dish right if you’ve never tasted it before? How many times would you stop yourself and think “hmm this doesn’t look right’ ? How many different recipes would you read on the same dish to make sense of it?

For the past couple of days I had an itch for cooking something new. Today at work I was day dreaming about different recipes! So had to respond to the urge of cooking. For a weekday what is easier than a dessert of 4 ingredients? Oeufs a la Neige or Floating Islands hardly ever appears on any menu. I read a handful of recipes and chose Michele Roux Jr’s. Simple reason of : French dish French chef. Also seems like British or American chefs like to add the very unnecessary double cream to this dish.

This dessert tastes as dreamy as it looks. Soft light poached meringue floating on top of creamy custardy vanilla-y base. The sugar work adds some bitterness and crunch to it. Honestly I am lost for words. ‘Dreamy” is what I am sticking to.

Note: I had to stop and start from scratch 3 times. Be carful when you warm up the yolks and milk mixture. It is so easy to over cook and make a custard instead of creme anglaise. Keep the heat as low as you can and stir continuously.


Post navigation

How would you know you have cooked a dish right if you’ve never tasted it before? How many times would you stop yourself and think “hmm this doesn’t look right’ ? How many different recipes would you read on the same dish to make sense of it?

For the past couple of days I had an itch for cooking something new. Today at work I was day dreaming about different recipes! So had to respond to the urge of cooking. For a weekday what is easier than a dessert of 4 ingredients? Oeufs a la Neige or Floating Islands hardly ever appears on any menu. I read a handful of recipes and chose Michele Roux Jr’s. Simple reason of : French dish French chef. Also seems like British or American chefs like to add the very unnecessary double cream to this dish.

This dessert tastes as dreamy as it looks. Soft light poached meringue floating on top of creamy custardy vanilla-y base. The sugar work adds some bitterness and crunch to it. Honestly I am lost for words. ‘Dreamy” is what I am sticking to.

Note: I had to stop and start from scratch 3 times. Be carful when you warm up the yolks and milk mixture. It is so easy to over cook and make a custard instead of creme anglaise. Keep the heat as low as you can and stir continuously.


Post navigation

How would you know you have cooked a dish right if you’ve never tasted it before? How many times would you stop yourself and think “hmm this doesn’t look right’ ? How many different recipes would you read on the same dish to make sense of it?

For the past couple of days I had an itch for cooking something new. Today at work I was day dreaming about different recipes! So had to respond to the urge of cooking. For a weekday what is easier than a dessert of 4 ingredients? Oeufs a la Neige or Floating Islands hardly ever appears on any menu. I read a handful of recipes and chose Michele Roux Jr’s. Simple reason of : French dish French chef. Also seems like British or American chefs like to add the very unnecessary double cream to this dish.

This dessert tastes as dreamy as it looks. Soft light poached meringue floating on top of creamy custardy vanilla-y base. The sugar work adds some bitterness and crunch to it. Honestly I am lost for words. ‘Dreamy” is what I am sticking to.

Note: I had to stop and start from scratch 3 times. Be carful when you warm up the yolks and milk mixture. It is so easy to over cook and make a custard instead of creme anglaise. Keep the heat as low as you can and stir continuously.


Post navigation

How would you know you have cooked a dish right if you’ve never tasted it before? How many times would you stop yourself and think “hmm this doesn’t look right’ ? How many different recipes would you read on the same dish to make sense of it?

For the past couple of days I had an itch for cooking something new. Today at work I was day dreaming about different recipes! So had to respond to the urge of cooking. For a weekday what is easier than a dessert of 4 ingredients? Oeufs a la Neige or Floating Islands hardly ever appears on any menu. I read a handful of recipes and chose Michele Roux Jr’s. Simple reason of : French dish French chef. Also seems like British or American chefs like to add the very unnecessary double cream to this dish.

This dessert tastes as dreamy as it looks. Soft light poached meringue floating on top of creamy custardy vanilla-y base. The sugar work adds some bitterness and crunch to it. Honestly I am lost for words. ‘Dreamy” is what I am sticking to.

Note: I had to stop and start from scratch 3 times. Be carful when you warm up the yolks and milk mixture. It is so easy to over cook and make a custard instead of creme anglaise. Keep the heat as low as you can and stir continuously.


Post navigation

How would you know you have cooked a dish right if you’ve never tasted it before? How many times would you stop yourself and think “hmm this doesn’t look right’ ? How many different recipes would you read on the same dish to make sense of it?

For the past couple of days I had an itch for cooking something new. Today at work I was day dreaming about different recipes! So had to respond to the urge of cooking. For a weekday what is easier than a dessert of 4 ingredients? Oeufs a la Neige or Floating Islands hardly ever appears on any menu. I read a handful of recipes and chose Michele Roux Jr’s. Simple reason of : French dish French chef. Also seems like British or American chefs like to add the very unnecessary double cream to this dish.

This dessert tastes as dreamy as it looks. Soft light poached meringue floating on top of creamy custardy vanilla-y base. The sugar work adds some bitterness and crunch to it. Honestly I am lost for words. ‘Dreamy” is what I am sticking to.

Note: I had to stop and start from scratch 3 times. Be carful when you warm up the yolks and milk mixture. It is so easy to over cook and make a custard instead of creme anglaise. Keep the heat as low as you can and stir continuously.


Post navigation

How would you know you have cooked a dish right if you’ve never tasted it before? How many times would you stop yourself and think “hmm this doesn’t look right’ ? How many different recipes would you read on the same dish to make sense of it?

For the past couple of days I had an itch for cooking something new. Today at work I was day dreaming about different recipes! So had to respond to the urge of cooking. For a weekday what is easier than a dessert of 4 ingredients? Oeufs a la Neige or Floating Islands hardly ever appears on any menu. I read a handful of recipes and chose Michele Roux Jr’s. Simple reason of : French dish French chef. Also seems like British or American chefs like to add the very unnecessary double cream to this dish.

This dessert tastes as dreamy as it looks. Soft light poached meringue floating on top of creamy custardy vanilla-y base. The sugar work adds some bitterness and crunch to it. Honestly I am lost for words. ‘Dreamy” is what I am sticking to.

Note: I had to stop and start from scratch 3 times. Be carful when you warm up the yolks and milk mixture. It is so easy to over cook and make a custard instead of creme anglaise. Keep the heat as low as you can and stir continuously.



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