STEP 3.Whip the egg whites in a stand mixer fitted with the whip attachment or using electric beaters on high speed until the whites are frothy, and then slowly pour in 2/3 cup (140 g) of the sugar while whipping, and continuing to whip until the whites hold a stiff peak when the beaters are lifted.

STEP 4.Fold in the cornstarch.

STEP 5.Make sure that the milk is hot, but not showing signs of bubbling at all.

STEP 6.Use two large spoons to shape and drop ovals of meringue into the hot milk, leaving space between the meringues.

STEP 7.Poach the meringues, uncovered, for 5 minutes in total, and gently flipping them over halfway through cooking.

STEP 8.Use a slotted spoon to lift the meringues out to a dish to cool.

STEP 9.Continue in batches until all of the meringue has been used, getting 16 meringue portions (2 per person).

STEP 10.Chill these until ready to serve.

STEP 11.Strain the milk into a fresh medium saucepan (and top up the milk to equal 2 cups/500 ml again) and bring to just below a simmer on medium heat.

STEP 12.Whisk the reserved 6 egg yolks in a bowl with the remaining 1/3 cup (70 g) of sugar. Slowly pour the hot milk into the yolks while whisking, until all has been added.

STEP 13.Return this to the pot and stir with a wooden spoon over medium heat until the custard coats the back of a spoon.

STEP 14.Strain the custard into a clean bowl and cover with plastic wrap so that it is directly over the surface of the custard.

STEP 15.Cool this to room temperature, then chill completely before serving.

STEP 16.To serve, ladle spoonfuls of crème anglaise into the bottom of a flat dish and top with 2 meringues and then prepare the caramelized sugar.

STEP 17.For the caramelized sugar, add a splash of water and the lemon juice to a small saucepan and then add the sugar.

STEP 18.Bring this up to a full boil over high heat without stirring, but occasionally brushing down the sides of the pan with water, cooking until caramelized, about 2 minutes.

STEP 19.Remove the pan from the heat, let cool a moment, and then use a spoon to drizzle the caramelized sugar over the meringues and custard

Nutrition
value

2333

calories per serving

124 g Fat70 g Protein236 g Carbs5 g FiberOther

Current Totals

124 g Fat
70 g Protein
236 g Carbs
5 g Fiber

MacroNutrients

Carbs
236 g
Protein
70 g
Fiber
5 g

Fats

Fat
124 g

Vitamins & Minerals

Calcium
820 mg
Iron
13 mg
Vitamin A
97 mcg
Vitamin B1
1 mg
Vitamin B2
2 mg
Vitamin B3
6 mg
Vitamin B6
1 mg
Vitamin B9
293 mcg
Vitamin B12
0 mcg
Vitamin C
14 mg
Vitamin E
10 mg
Copper
1 mcg
Magnesium
124 mg
Manganese
0 mg
Phosphorus
1196 mg
Selenium
152 mcg
Zinc
6 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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Meringue Floating In Crème Anglaise Recipe

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Ingredients For Meringue Floating In Crème Anglaise Recipe

Directions : Meringue Floating In Crème Anglaise Recipe