CookEat Recipe
Belgian Snow Eggs on Vanilla Custard
Poached mounds of whipped egg white resting on a chilled vanilla egg-yolk and milk custard.
Method
Steps
Step 1
Beat whites to firm peaks. Heat milk just below simmering and poach small spoonfuls of white in batches, turning gently until they reach 74 °C; lift out and drain.
Step 2
Whisk yolks with sugar and flour; temper with some hot milk, return to the saucepan and stir gently over low heat until thickened and reaching 74 °C. Stir in vanilla.
Step 3
Transfer custard and whites separately to shallow containers and chill promptly. Spoon cold custard into dishes and place poached whites on top.
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