AWW French Cooking. Serves 6. 10 steps
|3 egg whites
||Beat until soft peaks form. Gradually add sugar a tablespoon at a time, beating well after each addition.
|| Mould into egg shapes using a dessert spoon and spatula. Carefykky slide shapes into simmering milk. Poach on one side for about 1 minute, gently turn with slotted spoon, poach another minute.
|| Remove carefully to drain on absorbent paper.
||Place warm custard into serving plates, top with snow eggs, spin toffee strands over snow eggs.
|1/2 cup castor sugar
|2 1/2 cups milk
||Place in frying pan. Bring to boil. Reduce heat to barely simmering.
|| Strain to remove any egg whites.
||Cook, stirring constantly over low heat until mixture coats back of spoon. Do not boil, or custard will curdle.
|3 egg yolks
||Beat until thick and creamy
|1/4 cup castor sugar
|1/2 cup cream
|| Gradually beat in