in the kitchen
Ingredients
- 4 egg whites
- 120 g caster sugar
- For creme anglaise: 500 ml whole milk, 4 egg yolks, 80 g caster sugar, 1 tsp vanilla
- For caramel: 100 g caster sugar, 30 ml water
- 2 tbsp toasted almond flakes
Method
1
Make creme anglaise: whisk yolks and sugar, pour on hot milk, stir over gentle heat to 82 C. Strain and chill.
2
Beat egg whites to stiff peaks, adding sugar gradually for a glossy meringue.
3
Poach large oval spoonfuls of meringue in barely simmering milk 2 minutes per side. Drain on a cloth.
4
Pool creme anglaise in wide bowls, float meringue islands on top, drizzle with caramel and scatter almonds.