Oeufs a la Neige
|Milk||1 1⁄2 Cup (24 tbs)|
|Heavy cream||1 1⁄2 Cup (24 tbs)|
|Vanilla bean||1 Inch|
1)In a large saucepan, add milk, cream, 2 tablespoons of the sugar and the vanilla bean.
2)Heat until tiny bubbles form.
3)In a bowl, beat egg whites until they hold soft peaks.
4)Slowly add remaining sugar, and continue beating until whites hold in stiff peaks.
5)Drop the mixture with teaspoons into hot milk and cook 3 minutes and turn 2 or 3 times during cooking time. Drain on absorbent paper.
6)On top of a double boiler beat the egg yolks until light.
7)Strain hot milk mixture and cool slightly and stir into egg yolks.
8)Place the mixture on boiling water and cook stirring occasionally, until custard thickens.
9)Remove from heat, cool and add cognac.
10)Pour custard into serving dishes. Chill.
11)Just before serving place an egg white mound on each custard and sprinkle with nutmeg.