Meringue Floating in Créme Anglaise
"Recipe source: Saveur (May 2016)"
- Serving Size: 1 (824.7 g)
- Calories 2256
- Total Fat - 126.7 g
- Saturated Fat - 40.1 g
- Cholesterol - 3975 mg
- Sodium - 373.3 mg
- Total Carbohydrate - 210.8 g
- Dietary Fiber - 7.1 g
- Sugars - 189.1 g
- Protein - 74.7 g
- Calcium - 827.3 mg
- Iron - 12.4 mg
- Vitamin C - 6.1 mg
- Thiamin - 0.9 mg
In a saucepan over medium high heat combine 2 cups sugar and the red food color powder with 1/2 cup water. Using a candy thermometer cook until the temperature reaches 118 degrees F (15-20 minutes). Stir in almonds, orange blossom water and vanilla beans, stirring until crystallized (3-5 minutes). Spread the praline roses onto a parchment paper lined baking sheet until cool.
In a saucepan over medium heat add the split vanilla bean and 2 cups milk and bring to a simmer. In a mixing bowl whisk together the egg yolks and 1/4 cup sugar. Reduce heat to low and slowly whisk 1/2 hot milk into the egg mixture, then whisk the egg mixture into the hot milk mixture in the saucepan. Cook, stirring constantly with a wooden spoon until mixture is thick (15 minutes). Remove from heat, strain through a fine sieve and transfer to a bowl. Stop the cooking process by placing bowl into a larger bowl filled with ice water. Scrape seeds from vanilla bean into the custard and discard pod. Cool the crime anglaise to room temperature and then refrigerate until cold (may be stored in the refrigerator for up to 3 days).
In a saucepan over medium high heat add 1 cup of milk and 1/2 cup sugar and 8 cups water and bring to a boil. Reduce heat to medium and let simmer for a few minutes or until sugar dissolves. Reduce heat to medium low and keep warm.
In a large bowl and using a hand mixer beat the egg whites to soft peaks (3-5 minutes) and then add 1/2 cup sugar and continue beating until stiff peaks form. Using a 2 cup measure and working in batches, for meringue into a half sphere and submerge in the milk mixture. Cook, turning as needed, until meringues are firm on the outside (3-5 minutes). Using a slotted spoon remove and drain on a paper towel lined baking sheet.
Divide the creme anglaise between 4 shallow bowls and top each with a meringue. Sprinkle with the pink praline roses.
In a skillet heat over high heat heat 1/2cup sugar and 1 tablespoon water and cook, stirring occasionally until the color of dark amber (5-8 minutes). Quickly and using a spoon drizzle the caramel over the meringues until set. Serve immediately.
Tips & Variations
No special items needed.