Snow Eggs On A Caramel Lake
These meringue 'snowballs' are usually floated on a plain vanilla custard, but I think the addition of caramel makes a more interesting combination, which the threads of bitter caramel on top further enhance.
INGREDIENTS:
2 WHOLE EGGS, SIZE 2,
SEPARATED
55 c/2 OZ VANILLA
CASTER SUGAR
450 MIA) CI.OZ MILK OR
A MIXTURE OF MILK AND CREAM
115 G/4 OZ CASTER OR
GRANULATED SUGAR 3 EGG YOLKS, SIZE 2 CARAMEL:
55 G/2 oz., CASTER OR
GRANULATED SUGAR
DIRECTIONS:
In a clean, dry bowl, whisk the egg whites until soft peaks form, then gradually whisk in the vanilla caster sugar, whisking well after each addition, until the mixture is stiff and shiny.
Gently heat the milk to simmering point, then, taking care not to crowd them, float teaspoonfuls or small tablespoonfuls of the meringue, depending on the size you want the 'islands', on the milk. Poach for about 30 seconds to 1 minute on each side. Lift out using a slotted spoon and leave on a tea towel or wire rack to drain. Repeat until all the meringue has been cooked.
In a heavy-based saucepan, gently heat the caster or granulated sugar, stirring with a wooden spoon, until the sugar dissolves to a rich golden caramel. Remove from the heat and immediately slowly pour in the milk - take care as it will spit at first. Return the saucepan to a low heat and stir until the caramel dissolves. Remove from the heat.
Whisk together all the egg yolks until thick, then slowly stir in the caramel-
flavoured milk. Return to the saucepan and heat gently, stirring constantly, until thickened; do not allow to boil. Remove from the heat, pour into a bowl and leave to cool to lukewarm, stirring occasionally to prevent a skin forming. Pour the custard into a shallow serving dish and leave until cold. Float the meringues On top of the custard.
To make the caramel, gently heat the sugar until dissolved, then cook until golden brown. Remove from the heat and immediately trickle over the islands; if liked, a little of the caramel can he used to spin a 'veil' over the finished pudding.
