Œufs À LA Neige

Ingredients

• 4 large egg whites
• 2/3 cup granulated sugar
• 2 cups whole milk
• 1 teaspoon vanilla extract
• Pinch of salt

Directions

1. For the crème anglaise, add the milk and sugar to a medium saucepan. Cut the ½ vanilla bean down the middle lengthwise, scrape the seeds into the milk, and add the pod as well. Whisk the egg yolks in a separate bowl. Use six for a classic custard sauce, or eight if you want it richer.
2. Prepare an ice bath by setting a medium size metal bowl inside a larger bowl with ice and a little cold water. Place a mesh strainer on top.
3. Warm the milk mixture until it is steaming. Slowly whisk a little of the hot milk into the yolks, then pour the tempered yolk mixture back into the saucepan. Set the pan over medium-low heat and cook, stirring the whole time with a heatproof spatula and reaching along the bottom, sides, and corners, until the custard coats the spatula. Do not allow it to boil.
4. Right away, pour the custard through the mesh strainer into the cold bowl. Remove the vanilla pod, clean off any eggy bits clinging to it, and place it back in the warm custard. Stir the crème anglaise so it cools more quickly. When it has cooled, move it to the refrigerator.
5. For the meringues, line a baking sheet with a clean tea towel or paper towels. Fill a large, wide saucepan or casserole about halfway with water, then bring it to a lively simmer.
6. Using a stand mixer with the whisk attachment on medium speed, or a whisk by hand, beat the egg whites with the salt until foamy. Raise the mixer speed, or whisk more vigorously, until the whites start to keep their form. Add the 1/3 cup sugar gradually, one tablespoon at a time, whipping until the whites stand up when the whisk is lifted. Stop there, because overbeaten meringue will turn dry.
7. With two large soup spoons, lift a very generous scoop of meringue on one spoon, piled high enough that it almost seems ready to tumble. Use the second spoon to slide it off into the simmering water, making an oval as it drops. Do not pack the pan too tightly; the meringues need room to drift. Six at a time is usually about right. You should get sixteen meringues from the egg whites in total, though it is fine if the count varies; some portions can have two and others three.
8. Poach the meringues for 3 to 4 minutes, turn each one over with a slotted spoon, and cook for another 3 to 4 minutes. Lift them out with the slotted spoon and transfer them to the lined baking sheet. Continue until the rest of the meringues are poached.
9. After all the meringues are done, pour the crème anglaise into a large, wide, chilled bowl. Arrange the meringues snugly over the surface so they float in the custard.
10. For the caramel, combine the sugar and water in a skillet and cook, swirling only as needed to help it color evenly, until it reaches a medium amber shade. Turn off the heat, then drizzle the caramel over the meringues with a spoon.