Oeufs A La Neige
|Cream of tartar||1⁄4 Teaspoon|
|Superfine sugar||1⁄2 Cup (8 tbs)|
|Milk||3 Cup (48 tbs)|
|Egg custard mix||4 1⁄2 Ounce|
|Almond extract||1 Teaspoon|
|Dark corn syrup||1 Cup (16 tbs)|
Beat 4 egg whites with 1/4 tsp. each cream of tartar and salt until very stiff.
Gradually beat in 1/2 cup superfine sugar until egg whites are stiff and shiny.
In a large skillet, heat 3 cups milk just to a simmer.
Drop meringue by the tablespoon into simmering milk and cook 2 to 3 minutes.
Turn each meringue gently and cook 2 to 3 minutes more.
With a slotted spoon, remove meringues and set on a towel to drain thoroughly.
When drained, carefully transfer to a lightly-buttered plate.
Measure remaining milk in skillet, adding more if necessary to measure 3 cups.
Prepare 1 (4 1/2-oz.) pkg. egg custard mix according to directions, using the 3 cups milk in skillet and 1 egg yolk.
Stir in 1 teaspoon almond extract and pour into serving bowl.
Place a piece of plastic wrap or waxed paper onto surface of custard, cool slightly, then chill.
Just before serving, boil 1 cup dark corn syrup to 230Â° on candy thermometer (soft thread stage).
Arrange poached meringues on custard in serving bowl and spoon boiled syrup over meringues.
Serve at once.