Meringue Floating In Crème Anglaise Recipe

step 1

• STEP 1.Pour the milk into a wide saucepan and whisk in the vanilla bean paste.

step 2

• STEP 2.Heat this on medium-low.

step 3

• 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

• STEP 4.Fold in the cornstarch.

step 5

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

step 6

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

step 7

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

step 8

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

step 9

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

step 10

• STEP 10.Chill these until ready to serve.

step 11

• 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

• 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

• 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

• 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

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

step 16

• 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

• 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

• 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

• 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

step 20