Preparation time: 15 min
Cooking time: 30 min
Serves 6

 INGREDIENTS

• 2 cups of milk
• 4 egg yolks
• ½ cup of sugar
• 1 vanilla pod
  
  

White in Snow:

• 4 egg whites
• ½ cup of sugar
• 2 cups of milk for cooking

METHOD

Custard:

Place the egg yolks and the sugar in a salad bowl then whisk vigorously to blanch them.

Boil the milk with the vanilla pod in a CRISTEL® saucepan.

Once the milk is hot, pour over the yolks and return to the saucepan. Cook over low heat, stirring constantly with a spatula so that the yolks do not coagulate until 183°F.

Pour the custard into a container and let cool, stirring regularly.

White in Snow:

Whip the egg whites with the sugar to obtain a meringue.

Heat 1/2 l of milk to a simmer in the saucepan.

Using two large spoons, make quenelles then poach in the milk.

Cook 1 min on one side then turn over, and cook 1 min on the other side.

Drain the egg whites on absorbent paper.

Serve the cold cream with a snow white accompanied by a liquid caramel.

Bon appétit!