A beautiful meringue recipe to impress your guests at your next dinner party.
Set the oven to 200 degrees Celsius.
For the custard: warm the milk and vanilla seeds in a saucepan and bring up to a gentle simmer for 3 minutes.
Take a large bowl and whisk together 4 egg yolks, a whole egg and 100g of sugar. Reserve the whites.
Pour the warm milk into the bowl a little at a time whilst whisking continuously.
Return the milk mixture to the saucepan. Over a moderate heat stir continuously with a wooden spoon for 5-10 minutes until the mixture thickens enough to coat the back of a spoon.
Allow to cool and then refrigerate.
For the meringues: warm the caster sugar in an oven tray for 4 minutes.
In a large mixing bowl whisk the reserved egg whites continuously whilst slowly pouring in the slightly warmed sugar, little by little. Whisk until you have incorporated all the sugar and have stiff peaks.
Warm the remaining milk in a pan and bring to a very gentle simmer.
Using a wet serving spoon, take 3 oval shaped spoons of meringue and gently drop them into the milk. Poach for 4 minutes on each side. Spoon out and reserve on a kitchen towel.
For the caramel, melt the sugar and water in a saucepan over a moderate heat. Stir with a wooden spoon until the sugar turns copper in colour. Take off the heat.
Ladle the custard into bowls, float the meringue island on top and finish with a trickle of caramel.
Nutritional analysis per serving (3 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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