Ginger Cardamom Oeufs à la Neige

Name: Ginger Cardamom Oeufs à la Neige
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons cornstarch; 3 larges eggs; 0 teaspoons ground cardamom; 1 teaspoons ground ginger; 59 milliliters roasted shelled pistachios, chopped; 0 teaspoons salt; 118 milliliters sugar, divided; 1 teaspoons pure vanilla extract; 473 milliliters whole milk

Ginger Cardamom Oeufs à la Neige is a gluten free and vegetarian side dish. This recipe serves 4. One portion of this dish contains about 10g of protein, 11g of fat, and a total of 265 calories. From preparation to the plate, this recipe takes approximately 40 minutes. A mixture of milk, sugar, ground cardamom, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Line bottom of a small 4-sided sheet pan with parchment paper.

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Baking Paper

Frying Pan

Separate 2 eggs; put yolks in a large bowl and whites in another.

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Egg Yolk

Egg

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Bowl

Add whole egg to yolks.

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Egg

Egg Yolk

Beat whites with a pinch of salt using an electric mixer until they hold soft peaks.

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Salt

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Hand Mixer

Add 1/2 cup sugar in a slow stream, beating at medium-high speed until whites hold stiff, glossy peaks.

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Sugar

Meanwhile, bring milk to a bare simmer with ginger and cardamom in a wide4-quart heavy pot over medium heat.

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Cardamom

Ginger

Milk

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Pot

Drop 4 large dollops of beaten whites into milk and poach at a bare simmer, turning once, 4 minutes.

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Milk

Transfer with a slotted spoon to lined pan (reserve milk).

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Milk

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Slotted Spoon

Frying Pan

Whisk remaining 3 tablespoons sugar, cornstarch, and salt into yolk mixture.

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Corn Starch

Sugar

Salt

Egg Yolk

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Whisk

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.

Ingredients you will need

Vanilla