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Ginger Cardamom Oeufs à la Neige

Ingredients

  1. Step 1
  2. Step 2
  3. Step 3
  4. Step 4
  5. Step 5
  6. Step 6
  7. Step 7
  8. Step 8
  9. Step 9
Ginger Cardamom Oeufs à la Neige
Calories: 270 Carbohydrate: 34 g Protein: 10 g Fat: 11 g
Cook time: 25 minutes Prep time: minutes Total time: 25 minutes Servings: 4

TAGS

Vegetarian pescatarian wheat/gluten-free peanut free kosher web gourmet Chill Dessert egg soy free milk/cream french poach Indian ginger pistachio spice Dessert Vegetarian french egg pescatarian wheat/gluten-free peanut free soy free kosher web gourmet milk/cream Chill poach Indian ginger pistachio spice Dessert Vegetarian french egg pescatarian wheat/gluten-free peanut free soy free kosher web gourmet milk/cream Chill poach Indian ginger pistachio spice Dessert Vegetarian french egg pescatarian wheat/gluten-free peanut free soy free kosher web gourmet milk/cream Chill poach Indian ginger pistachio spice

Directions

  1. Step 1 Line bottom of a small 4-sided sheet pan with parchment paper.
  2. Step 2 Separate 2 eggs; put yolks in a large bowl and whites in another. Add whole egg to yolks.
  3. Step 3 Beat whites with a pinch of salt using an electric mixer until they hold soft peaks. Add 1/2 cup sugar in a slow stream, beating at medium-high speed until whites hold stiff, glossy peaks.
  4. Step 4 Meanwhile, bring milk to a bare simmer with ginger and cardamom in a wide 4-quart heavy pot over medium heat.
  5. Step 5 Drop 4 large dollops of beaten whites into milk and poach at a bare simmer, turning once, 4 minutes. Transfer with a slotted spoon to lined pan (reserve milk).
  6. Step 6 Whisk remaining 3 tablespoons sugar, cornstarch, and salt into yolk mixture. Add hot milk in a slow stream, whisking until incorporated, then return to pot. Cook, stirring often, until thickened and an instant-read thermometer registers 170°F. Strain through a fine-mesh sieve into a clean bowl. Stir in vanilla.
  7. Step 7 Quick-chill custard by setting bowl in an ice bath and stirring occasionally, about 20 minutes. Ladle into 4 bowls and put a meringue in each. Sprinkle with nuts.