Ginger Cardamom Oeufs à la Neige
Ginger Cardamom Oeufs à la Neige is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Line bottom of a small 4-sided sheet pan with parchment paper.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionLine bottom of a small 4-sided sheet pan with parchment paper.
Separate 2 eggs; put yolks in a large bowl and whites in another.
Add whole egg to yolks.
Beat whites with a pinch of salt using an electric mixer until they hold soft peaks.
Add 1/2 cup sugar in a slow stream, beating at medium-high speed until whites hold stiff, glossy peaks.
Meanwhile, bring milk to a bare simmer with ginger and cardamom in a wide 4-quart heavy pot over medium heat.
Drop 4 large dollops of beaten whites into milk and poach at a bare simmer, turning once, 4 minutes.
Transfer with a slotted spoon to lined pan (reserve milk).
Whisk remaining 3 tablespoons sugar, cornstarch, and salt into yolk mixture.
Add hot milk in a slow stream, whisking until incorporated, then return to pot.
Cook, stirring often, until thickened and an instant-read thermometer registers 170°F.
Strain through a fine-mesh sieve into a clean bowl.
Stir in vanilla.
Quick-chill custard by setting bowl in an ice bath and stirring occasionally, about 20 minutes.
Ladle into 4 bowls and put a meringue in each.
Sprinkle with nuts.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.