← Nouns Cooking · French

Ingredients

• 4 large eggs, separated
• 600 ml whole milk
• 2 tsp vanilla bean paste or extract
• 80 g caster sugar
• 1 pinch Salt
• 80 g caster sugar
• 75 g sugar
• 2 tbsp Water
• 2 tbsp toasted flaked almonds (optional)

Method

1. Pour the milk into a wide saucepan with the vanilla and bring to a bare simmer over medium-low heat.
2. Whisk the egg whites with the salt to soft peaks, then add the meringue sugar a spoonful at a time, whisking until stiff and glossy.
3. Scoop large spoonfuls of meringue into the barely simmering milk, a few at a time. Poach for 1 minute, turn gently and poach for 1 minute more, until puffed and just firm. Lift onto a plate lined with kitchen paper.
4. Whisk the yolks and custard sugar until pale. Strain the poaching milk onto them, whisking, then return to the pan over low heat. Stir constantly for 5–8 min, until the custard thickens enough to coat the back of a spoon; do not boil. Strain and cool, then chill for 1 hour.
5. Pour the custard into shallow bowls and float the meringues on top.
6. Heat the caramel sugar and water in a small pan, without stirring, for 5–6 min until amber. Drizzle thin threads over the meringues straight away, scatter with almonds and serve.

Tips

• The custard and meringues can be made a few hours ahead; add the caramel at the last moment so it stays crisp.
• The almonds are a tree-nut allergen, so leave them off if needed.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Serious Eats Jamie Oliver