Cyril Lignac's Authentic Snow Eggs Recipe: A Timeless French Dessert Delight

General Information

Ingredients

Preparation

Separate the egg whites from the yolks. Beat the whites with an electric mixer or by hand until frothy. Gradually add the sugar while beating to form a smooth meringue. Stop when the whites hold soft, creamy peaks.
Meanwhile, pour the milk into a saucepan and bring it to a gentle simmer over low heat.
Scoop irregular egg-shaped portions of meringue using two spoons and poach them in the simmering milk for 2 minutes, turning halfway through. Remove with a slotted spoon, drain on a plate, and let cool.
In a bowl, whisk the egg yolks with the vanilla sugar until pale and creamy. Gradually incorporate the hot milk used for poaching, stirring constantly. Return the mixture to the saucepan and cook over low heat for 4 minutes, stirring with a spatula until it thickens and coats the back of the spoon (test by drawing a line with your finger—it should hold without running). Cool the custard, then refrigerate.
Divide the chilled custard among serving plates. Top with the poached meringues and sprinkle with toasted slivered almonds.