Ingredients
- 1 quart milk
- 1 vanilla bean, split in half lengthwise
- 8 eggs, separated
- 2 cups sugar
- 1/4 cup dark rum
- 1 teaspoon vanilla extract
- 1/2 cup sliced almonds
Directions
In a large, wide saucepan, bring the milk and vanilla bean to a simmer.
To make the meringues: In a mixing bowl, beat the egg whites until soft peaks form. Gradually beat in 1/2 cup sugar and continue beating until stiff but not dry. Scoop up several large serving spoonfuls and poach on the simmering milk, about 3 minutes on each side. Remove with a slotted spoon and place on serving plate. Repeat until all the egg whites have been used.
To make the creme Anglaise: in another large mixing bowl, whisk together egg yolks and 1/2 cup sugar until light and ribbon-y. Add the warm milk to the egg yolk mixture and return to the saucepan. Cook, over low heat, stirring constantly without letting it come to a boil, until mixture thickness and coats back of spoon. Strain and flavor with rum and vanilla extract. Ladle creme Anglaise around poached meringues.
To make the Caramel: in a small saucepan, cook the remaining 1 cup sugar until caramelized, stirring constantly. Stir in the almonds. Turn off heat, being careful not to burn the caramel. Carefully spoon caramel over the meringue.
Yield: 4 to 8 servings, makes about 8 meringues
Prep Time: 20 minutes
Cook Time: 40 minutes
Difficulty: Expert
Print this recipe
Submitted 6/13/05.
Source: Wolfgang Puck, 2001
Submitted By: Meryl
merstar@mimi.cyber-kitchen.com
Floating Island