Recipe Video: Oeufs à la Neige (Snow Eggs)
(written recipe below video)
FASHIONFEED: Heels by Jimmy Choo
This recipe is for 4 people but if you are only 2 you may want to indulge or save for the next day. I don't recommend making less as there will not be enough milk in which to poach the egg whites.
2 3/4 cups whole milk
1 vanilla bean, sliced and seeds removed
6 green cardamom pods, ground with a mortar
1/2 cup minus 1 Tbsp blond cane sugar
Unsalted green pistachios, shelled and chopped coarsely
In a pot, about 5" - 6" wide, bring the milk to a boil with the cardamom pods and vanilla seeds, and bean. Stop the heat and cover, to let infuse for 30 minutes. Filter and discard the cardamom pods, and vanilla bean.
Reheat the milk and keep at a simmering point - about 180 - 190 degrees F.*
Separate the egg whites from the yolks.
With an electric hand mixer, beat the egg whites firm with a pinch of salt. Once they are almost firm, add 2 Tbsp fine sugar and beat for an extra minute.
Take a large spoonful of egg whites and drop it in the milk. Poach on each side for 1 min in the simmering milk. Remove and place on a paper towel. Repeat until you do not have egg whites left; set aside.
In a bowl, beat the egg yolks with the rest of the sugar, until a pale yellow in color.
Pour the warm milk slowly, while stirring. Transfer to the pot again, and heat the cream on medium to low heat. With a wooden spoon, stir constantly until the cream thickens, and coats the spoon — never let the cream boil (this might take 10 min. or longer).
Once the cream has thickened to well coat the back of a wooden spoon, pour into a bowl to let cool - you want to get it away from the heat of the pot. Then transfer to serving dishes. Place in the fridge until ready to use. Serve with the egg whites on top, and chopped pistachios.
*If the milk gets too hot the egg whites will not remain fluffy. Also if you leve them in too long they will not remain fluffy.