Ginger Cardamom Oeufs à la Neige
From the kitchen of CarlyPoached meringue clouds floating in spiced custard sauce, this French classic gets a warming twist from ginger and cardamom. Delicate, creamy, and unexpectedly sophisticated, it's dessert that feels both comforting and refined.
- Prep
- n/a
- Cook
- n/a
- Total
- n/a
- Servings
- 4
- Difficulty
- medium
Ingredients
4 servings
- 13 large eggs
- 11/2 cup plus 3 tablespoons sugar, divided
- 12 cups whole milk
- 11/2 teaspoon ground ginger
- 11/4 teaspoon ground cardamom
- 11/2 teaspoon cornstarch
- 11/8 teaspoon salt
- 11/2 teaspoon pure vanilla extract
- 11/4 cup roasted shelled pistachios
- 1chopped
Instructions
Line 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.