Ingredients with Measurements:
- 4 large eggs, separated
- 1/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon vanilla extract
- Pinch of salt
- 2 cups whole milk
Special equipment needed:
- Electric mixer
- Large saucepan
- Slotted spoon
- Baking dish
Step-by-step instructions:
1. In a large bowl, beat egg whites with an electric mixer until they form stiff peaks.
2. Gradually add in sugar, cream of tartar, vanilla extract, and salt, continuing to beat until the mixture is glossy and holds stiff peaks.
3. In a large saucepan, heat the milk over medium heat until it comes to a simmer.
4. Using a slotted spoon, scoop spoonfuls of the egg white mixture and gently drop them into the simmering milk.
5. Let the egg whites cook for about 1-2 minutes on each side, until they are lightly golden brown.
6. Using the slotted spoon, transfer the cooked egg whites to a baking dish.
7. Once all of the egg whites have been cooked and transferred to the baking dish, pour the remaining milk over them.
8. Chill the dish in the refrigerator for at least 30 minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
5. Temperature:
- Medium heat for the milk
Serving size:
- 4 servings
Nutritional information:
- Calories: 160
- Fat: 4g
- Carbohydrates: 23g
- Protein: 8g
Substitutions for ingredients:
- Granulated sugar can be substituted with powdered sugar or honey.
- Cream of tartar can be substituted with lemon juice or white vinegar.
- Vanilla extract can be substituted with almond extract or rum.
Variations:
- Add a sprinkle of cinnamon or nutmeg to the milk before cooking the egg whites.
- Top the chilled dish with fresh berries or a fruit compote.
- Drizzle caramel or chocolate sauce over the chilled dish before serving.
Tips and tricks:
- Make sure the egg whites are beaten until they form stiff peaks to ensure they hold their shape when cooked in the milk.
- Use a slotted spoon to gently transfer the cooked egg whites to the baking dish to prevent them from breaking apart.
- Chill the dish for at least 30 minutes before serving to allow the flavors to meld together.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This dish is best served chilled and does not need to be reheated.
Presentation ideas:
- Serve the chilled dish in individual ramekins or bowls.
- Garnish with fresh berries or a sprig of mint.
Garnishes:
- Fresh berries
- Fruit compote
- Caramel or chocolate sauce
- Sprig of mint
Pairings:
- Serve with a cup of coffee or tea for a light and refreshing dessert.
Suggested side dishes:
- This dish can be served as a standalone dessert.
Troubleshooting advice:
- If the egg whites break apart when cooking in the milk, try beating them for a longer period of time until they form stiffer peaks.
Food safety advice:
- Make sure to use pasteurized eggs to prevent the risk of salmonella.
Food history:
- Oeufs à la Neige, also known as "floating island," is a classic French dessert that dates back to the 17th century.
Flavor profiles:
- This dish is light and airy with a subtle sweetness from the milk and sugar.
Serving suggestions:
- Serve chilled for a refreshing and light dessert.
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Region: French