Classic Oeufs à la Neige Recipe (Snow Eggs)
A classic French dessert, Oeufs à la neige, features delicate poached meringues gracefully floating in a rich custard sauce.
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Instructions
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Heat 2 1/2 cups milk and 1/4 cup sugar in a wide pot to a gentle simmer, stirring occasionally.
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Separate eggs, reserving yolks. Beat egg whites until foamy, then add salt and continue beating until firm peaks form.
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Gently fold 1/4 cup sugar and 1/2 teaspoon vanilla into the beaten egg whites.
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Form the egg white mixture into football-shaped meringues using two spoons.
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Carefully ease meringues into the simmering milk, cooking about 2 minutes per side until firm; avoid crowding the pan.
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Remove cooked meringues with a slotted spoon to drain on a clean towel; repeat for any remaining mixture.
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Strain the poaching milk; adjust to 2 cups if necessary.
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Whisk the reserved egg yolks with the remaining 1/4 cup sugar until light and thick, then slowly whisk the warm milk mixture into the yolks to temper.
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Transfer the custard mixture to a saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
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Stir in the remaining teaspoon of vanilla; strain the custard if desired.
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Chill the finished custard and meringues thoroughly.
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Serve by spooning custard into individual bowls and floating meringues on top.