Chafing Dish Eggs a la Neige Shopping List:
Meringues:
3 egg whites (at room temperature)
⅛ teaspoon salt
6 tablespoon5 sugar
¼ teaspoon vanilla extract
Custard:
6 egg yolks
¼ cup sugar
1/a teaspoon salt
2½ cups milk
1 ½ teaspoons vanilla extract
Grated orange peel
Strawberries, sliced
Chafing Dish Eggs a la Neige Preparation Instructions:
1. Pour hot water to a depth of 2 inches in water pan of chafing dish. Heat to simmering.
2. To make meringues, beat egg whites and salt in a small bowl until frothy. Gradually beat in sugar. 1 tablespoon at a time. Continue to beat until stiff peaks form, beating in vanilla extract with last few strokes.
3. Drop meringue by heaping tablespoonfuls onto simmering water, poaching 6 at a time. Cover, and poach meringues 3 to 5 minutes, or until puffed and slightly dry to the touch. Remove from water using a slotted spoon and place in blazer pan.
4. Remove some of the poaching water so blazer pan will not touch water when set in place. Keep water warm.
5. To make custard, beat egg yolks in a heavy 2-quart saucepan. Stir in sugar and salt. Gradually stir in milk. Place over low heat and cook until custard coats a metal spoon, stirring constantly. Stir in vanilla extract.
6. Pour custard around meringues in blazer pan, allowing meringues to float. Sprinkle orange peel over meringues and garnish with strawberries.
7. Place blazer pan over warm water. Serve dessert warm; do not overheat or custard will curdle.
Chafing Dish Eggs a la Neige Recipe: 6 SERVINGS
Chafing Dish Eggs a la Neige