Oeufs a la Neige (SNow Eggs)

This French dessert recipe is really tasty!

• Beat egg whites to a stiff snow
• Add 50g/2oz sugar and continue beating until mixture is shiny and stands in firm peaks.
• Put milk in saucepan and heat slowly until bubbles start appearing (Don’t let it boil)
• Reduce the heat and then drop small mounds of egg white mixture, from a tablespoon into the milk.
• Poach gently for 4 minutes, turning once.
• Lift out carefully with draining spoon and stand on clean folded tea towel.
• Pour warm milk on the egg yolks and whisk lightly.
• Transfer into double sauce pan (or basin standing over saucepan of gently simmering water)
• Add remaining sugar and cook, stirring all the time until the custard thickens (Don’t let it boil)
• Remove from heat and add vanilla or finely grated lemon rind
• Pour into a serving dish, arrange poached meringues on top and chill.

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