Fall in love with a delicious poached meringue floated dreamily on top of a bed of vanilla custard. A cold dessert and a classic french recipe.. !
3 cups milk
1/2 cup plus 1 tablespoon sugar
1 teaspoon pure vanilla extract
4 large eggs, separated
2 teaspoons cornstarch
1 recipe of Caramel Sauce
Caramel Sauce –
1 cup sugar
1/2 cup water
1 cup heavy cream
Separate two of the eggs. In top of double boiler, combine 1 whole egg and 2 yolks with 1/4 cup sugar and the salt, whisking until smooth. Whisk in the milk and cook over simmering water, stirring constantly with a spatula or wooden spoon. When the custard thickens enough to coat the back of a spoon, remove it from the heat. (Do not boil. If custard should start to curdle, remove from heat and beat vigorously until smooth.) Pour the custard through a strainer into a bowl and stir in the vanilla extract. Cool and refrigerate.
In a heat-proof bowl, lightly whisk the 2 egg whites with the remaining 1/4 cup sugar, just enough to dissolve the sugar. Place the bowl on top of a pot of simmering water and stir constantly until the temperature of the whites reaches 145 degrees F or hotter. Immediately remove the bowl from the heat, and use an electric mixer to beat the warm egg whites until they form stiff, glossy peaks.
Pour the chilled custard into a serving dish. Drop the meringue by heaping tablespoons onto the custard to make islands. Chill before serving.
– PRATIKSHA TRIVEDI
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