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MERINGUE FLOATING ON CRÈME ANGLAISE-VANILLA EGG CUSTARD

MERINGUE FLOATING ON CRÈME ANGLAISE-VANILLA EGG CUSTARD

  • 10 eggs
  • 125 ml sugar, add more sugar to taste later if need be
  • 3 ml salt or to taste
  • 750 ml milk
  • 2 tablespoons vanilla extract
  • 3 ml Maizena

Split the eggs.
In the egg yolks add the sugar, salt and vanilla essence and beat well until very foamy.
Put the milk in a double boiler and wait until Luke warm and add the egg yolk mixture to the milk. Stir while its heating but do not boil the mixture. Ideally the temperature shouldn’t exceed 75°C. The hotter it gets the thicker it will get.

  • Meringue:
  • 100 ml sugar
  • egg white, add more sugar to taste later if need be
  • 2 tablespoons vanilla extract
  • 375 ml milk, add 100 ml sugar to it

Add the sugar to the egg white and beat until stiff.
Add the vanilla extract.
In a sauce pan heat the milk and sugar.
Scoop tablespoon full of the meringue into the milk and allow to cook for about 2 min over low heat.
Flip the meringue over and do the same on the opposite side.
Pour the custard in a serving dish and scoop the cooked meringues onto the custard.

To serve:
Serve at room temperature or very cold out of the fridge.
Dish up the custard with the meringue. Sprinkle with cinnamon.
Variation 1:
Add a few drops of almond essence to the custard while its heating in the double boiler.
Variation 2:
Add 2 teaspoons or more lemon curd to the custard.
Be creative and put your own stamp and taste on the recipe.

Tip:
Maizena is always a good ingredient to add to any sauce or fluid which might curdle or separate.
Have fun. And enjoy.

Photo and recipe: Johan De V Swanepoel

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