CookEat Recipe
Snow Eggs with Vanilla Custard
Soft poached egg-white ovals piled on a platter and covered with cold vanilla custard.
Method
Steps
Step 1
Gather the ingredients: 1 litre pasteurised whole milk; 150 g caster sugar; 6 eggs, separated; 25 g icing sugar; 1 teaspoon vanilla extract; A small pinch of salt.
Step 2
Warm the milk in a wide saucepan. In a clean grease-free bowl, whisk the six whites with the small pinch of salt until firm peaks form. Gradually sift in the icing sugar while whisking. Do not taste the uncooked egg mixture.
Step 3
Bring the milk to a gentle simmer. Use a tablespoon to shape portions of the whipped whites into rough egg-shaped ovals and lower them into the milk in small batches. Poach gently for about 2–3 minutes per side, turning to cook all surfaces, until firm throughout and the centre reaches at least 74°C. Lift with a slotted spoon and drain on a clean sieve over a bowl.
Step 4
Strain the poaching milk and cool it promptly over an ice-water bath until lukewarm. Mix the six yolks with the caster sugar, then gradually whisk in this same strained milk. Heat in a clean heavy saucepan while stirring continuously. Reduce the heat as it steams and cook to a spoon-coating custard, about 80–82°C and at least 74°C, without boiling. Stir in vanilla at the end.
Step 5
Cool both the custard and poached whites promptly and refrigerate at 4°C or colder within 2 hours. Once cold, arrange the white ovals in a loose pile on a deep serving platter and pour the cold custard over them. Serve cold and use within 2 days. The milk used for poaching becomes the custard; do not add a second litre.
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