Oeufs ala Neige

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Oeufs ala Neige (Floating Island) (229)

Yields: 8 Servings

Categories: Dessert, Eggs


1 2/2 Cups Egg Whites – About 12
½ Tsp. Cream of Tartar
1 Pinch Salt
1 ½ Cups Sugar – Super Fine
2 Tsp. Vanilla

Custard Sauce
6 Egg Yolks
2/3 Cup Sugar
1 ½ Cups Milk
1 ½ Tbsp. Vanilla

1. Preheat the oven to 250 degrees.
2. Start beating the egg whites at slow until they are foamy. Beat in cream of tartar and salt. Increase speed to high.
3. When egg whites are at soft peaks gradually add sugar ¼ cup at a time until you have shiny stiff peaks. Beat in vanilla.
4. Scoop into a buttered and sugared 4-5 quart casserole (straight-sided) dish. Bake for 35 to 40 minutes or until a skewer plunge through the side of the soufflé comes out clean. If necessary bake for an additional 5 to 10 minutes.
5. Cool at room temperature. It will deflate during this time.
6. For the custard sauce, beat the egg yolks and sugar until they are light and fluffy. Gradually stir in hot milk.
7. Cook over medium heat until the mixture coats the back of a spoon. Stir in vanilla. Stir in butter.
8. Chill and serve over the Island.