Quick & Easy

Snow eggs

snow eggs
4
30M

Ingredients

Caramel topping

Method

1.Beat egg whites in small bowl with electric mixer until soft peaks form; gradually add sugar, beating until dissolved after additions.
2.Combine milk, extra sugar and essence in shallow pan; stir until sugar is dissolved. Bring to boil, remove from heat.
3.Working quickly, shape egg white mixture into egg shapes using 2 dessertspoons, drop shapes into scalded milk; leave 2 minutes. Turn shapes carefully with fork; leave in milk further 2 minutes.
4.Remove shapes from milk with slotted spoon; drain on tray covered with absorbent paper. Repeat with remaining egg white mixture. Reheat milk to scalding between making each new batch of snow eggs.
5.Strain milk through fine sieve, return milk to pan, whisk in egg yolks. Return to heat; stir over heat, without boiling, until mixture thickens slightly.
6.To make caramel topping, combine sugar and water in pan; stir over heat, without boiling, until sugar is dissolved. Boil, without stirring, until sugar syrup is caramel coloured.
7.Pour custard into serving dishes, top with snow eggs, drizzle with caramel topping.

Also known as floating islands, this dessert is an adaptation of a French pudding, in which a stale sponge cake, steeped in liqueur, was floated in a bowl of custard.

Note

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