GINGER CARDAMOM OEUFS à LA NEIGE
Inspired by a dessert served at Le Bistro Paul Bert, in Paris, we used Indian spices to restyle this elegant classic custard. It takes its French name ("eggs in the snow") from the lightly poached dollops of meringue that top it.
Provided by Melissa Roberts
Time 40m
Yield Makes 4 (dessert) servings
Number Of Ingredients 9
Steps:
- Line bottom of a small 4-sided sheet pan with parchment paper.
- Separate 2 eggs; put yolks in a large bowl and whites in another. Add whole egg to yolks.
- Beat whites with a pinch of salt using an electric mixer until they hold soft peaks. Add 1/2 cup sugar in a slow stream, beating at medium-high speed until whites hold stiff, glossy peaks.
- Meanwhile, bring milk to a bare simmer with ginger and cardamom in a wide 4-quart heavy pot over medium heat.
- Drop 4 large dollops of beaten whites into milk and poach at a bare simmer, turning once, 4 minutes. Transfer with a slotted spoon to lined pan (reserve milk).
- Whisk remaining 3 tablespoons sugar, cornstarch, and salt into yolk mixture. Add hot milk in a slow stream, whisking until incorporated, then return to pot. Cook, stirring often, until thickened and an instant-read thermometer registers 170°F. Strain through a fine-mesh sieve into a clean bowl. Stir in vanilla.
- Quick-chill custard by setting bowl in an ice bath and stirring occasionally, about 20 minutes. Ladle into 4 bowls and put a meringue in each. Sprinkle with nuts.
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