Ginger Cardamom Oeufs à la Neige
A elegant French dessert featuring delicate poached meringues floating in a ginger and cardamom-spiced custard sauce, topped with roasted pistachios. This sophisticated twist on the classic îles flottantes combines warm spices with light, airy meringues.
Ingredients
- •3 whole large eggs
- •½ cup sugar
- •2 cups whole milk
- •½ teaspoon ground ginger
- •¼ teaspoon ground cardamom
- •½ teaspoon cornstarch
- •⅛ teaspoon salt
- •½ teaspoon pure vanilla extract
- •¼ cup roasted shelled pistachios
- •chopped
Cooking Instructions
- 1.
Line bottom of a small 4-sided sheet pan with parchment paper.
2 min
- 2.
Separate 2 eggs; put yolks in a large bowl and whites in another. Add whole egg to yolks.
3 min
- 3.
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.
8 min
- 4.
Meanwhile, bring milk to a bare simmer with ginger and cardamom in a wide 4-quart heavy pot over medium heat.
5 min
- 5.
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).
4 min
- 6.
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.
10 min
- 7.
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.
20 min
