![\"Yumm\"](\"http:\/\/gawrimanecuta.com\/wp-content\/uploads\/2015\/08\/Yumm-e1439835971884.jpg\")
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Oeufs \u00e0 la neige, eggs in snow, floating islands, floating dumpling, swans in lake \u2026whatever you may call it\u00a0the fact remains this is one of the best desserts out there. I hadn\u2019t done it in so long that I had had almost forgotten to do it.<\/p>\n
This is the payment I had to give my daughter for helping me organize her art room, which somehow ended up being a store\/junk room. It was beginning to look like a hoarders paradise.<\/p>\n
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<\/a>How did this happen?<\/p><\/div>\n
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Everything in place and at hands reach. Labelled and organized for easy find. As it turns out, my son is now using the art room to exercise; sharing it with my daughter.<\/p>\n
<\/a>Art supplies on the shelves<\/p><\/div>\n
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<\/a>I can see the floor now<\/p><\/div>\n
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Ingredients:<\/p>\n
6 eggs separated<\/p>\n
eggs must be at room temperature<\/p>\n
7 tbls white sugar<\/p>\n
a pinch of salt<\/p>\n
handheld blender<\/p>\n
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Custard<\/p>\n
7 egg yolks beaten<\/p>\n
7 cups milk<\/p>\n
1 cup sugar<\/p>\n
1 tsp vanilla<\/p>\n
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Caramel<\/p>\n
2 tbls of sugar boiled in 1 tbls of water.<\/p>\n
Keep stirring and stop when the mixture gets sticky and gooey.<\/p>\n
The age old test for doneness still stands to this day. When dropped into cold water the caramel should drop to the bottom.<\/p>\n
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Method:<\/p>\n
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Make the meringue.<\/p>\n
Throw in a pinch of salt into the egg whites. Start beating at a lower speed. Add the sugar one tablespoon at a time. Gradually increase the speed to form white stiff peaks. The bowl with the meringue should be stiff like in the picture below.<\/p>\n
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When my kids were younger I made a lot of these and one of their favorite moments were to have the bowl turned upside down above their heads. Any kid would have lots of fun giggling over a bowl with stiff meringue over their head.<\/p>\n
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