île flottante

When I was living in Saint-Étienne one of my favorite desserts was Oeufs à la Neige. When asked to describe it I would say it looks like raw egg whites served with raw egg yolks. I honestly had no idea what was in it. Today I just finish reading French Women Don't Get Fat (good, by the way) and found the recipe. I was close, but the egg whites are poached. Don't worry, there's sugar involved and no egg flavor. I made some for Clark today. He loved it! Thought it was weird, but loved it! For me, second time around? Délicieux! Try it!

2 1/2 c. whole milk

2/3 c. plus 1 tbs sugar

1 tsp pure vanilla extract

4 eggs

1/4 tsp salt

Scald milk in large saucepan. Add 1/3 c. sugar and vanilla. Cover and remove from heat. Separate the eggs and reserve the egg yolks in a mixing bowl. In another bowl, beat the whites with the salt until foamy and then gradually beat in the 1 tbs of sugar. Beat the egg whites to stiff peaks. Return the saucepan with milk to the heat and bring to a boil. Reduce the heat to low.

With a soup spoon, scoop out a mound of the egg whites and drop into the milk. Cook gently for 2 minutes and turn gently to cook the other side for 2 minutes. Remove and drain on a dry towel. Let cool, then cover and refrigerate on a plate until ready to serve. In the bowl containing the egg yolks, gradually beat in the remaining 1/3 c. of sugar and continue beating for 2 to 3 minutes until the mixture is pale yellow and forms a ribbon. Gradually add the hot milk in a thin stream to slowly warm up the yolks and avoid scrambling them. Chill the custard in a serving bowl.

When ready to serve, place the poached egg whites on top of the custard. Top with cocoa powder, caramel (boiled butter and sugar), or grated dark chocolate.