Preparation time: 20 mins
Cooking time: 10 mins for the custard + 2 mins for the egg wash
For 6 persons
Custard:
- 4 egg yolks
- 4 tablespoons of sugar (1 per yolk)
- 1 liter of milk
- 1 vanilla pod
Snow Eggs:
- 4 egg whites
- 4 teaspoons of sugar (1 per white)
- 1 pinch of salt
Caramel:
- 3 tablespoons of sugar
- 6 tablespoons of water
Decoration:
- flaked almonds
Custard: In a salad bowl, beat the yolks and sugar until the mixture whitens then set aside.
In a saucepan, heat the milk and the split vanilla pod until the milk is simmering. When the milk is simmering, pour it, stirring constantly, over the yolk/sugar mixture.
Return to medium heat for at least 5 minutes in another saucepan, stirring constantly until it thickens a little (for the floating islands it is better for the cream to be too liquid than too thick). Let cool to room temperature then pour into individual glasses.
Eggs with snow: Beat the whites until stiff with a pinch of salt (not essential for whipping the whites but tastes better). When they are very firm add the sugar and whisk again for a few moments.
Arrange the whites in small individual microwave-safe molds (ramekins or silicone muffin molds). Place in the microwave at maximum power for 1 minute. Then place the molds under the oven grill for a few moments so that the whites color a little.
Using a spoon, delicately place the egg whites on the custard (they come out of the mold on their own). Then reserve the cuts in the cold.
When ready to serve, prepare the caramel: In a saucepan, combine the sugar and water and place over high heat. Small bubbles will form, leave on high heat until the mixture turns color. Immediately turn off the heat, and stir with a wooden spoon until you obtain caramel.
Pour the caramel in small touches onto the whites according to your taste. Add flaked almonds to decorate. Serve immediately.
