Jul 282011

This is the first time, but it won’t be the last, when I feature a recipe that doesn’t have a drop of olive oil or a single olive in it. Why would Olive Crazy do that? I am honoring our Olive Crazy President Thomas Jefferson by presenting his favorite dessert – les ouefs a la neige (snow eggs).

When I visited Monticello, the tour guide told us many food facts about Thomas Jefferson: foods he imported and dishes he liked to eat. Les ouefs a la neige was a favorite when I was young. No one makes it anymore and since the 60’s I haven’t seen it on a menu.

I hope you will enjoy this, somewhat tedious to prepare but worth it, old-fashioned meringue and custard treat.

Les Ouefs a la Neige (Snow Eggs)

4 eggs – separate whites from yolks
2 1/2 cups whole milk
1 1/4 tsp vanilla extract
1/2 cup white, granulated sugar
2 pinches salt

Pour milk into a double boiler and place on simmer.

Making the meringue: In a bowl, combine egg whites, and 1 pinch salt. Mix with electric mixer until stiff. Gradually mix in 3 tbsp sugar. Take a large spoonful of meringue and poach in simmering milk. One minute on each side. You can poach more than one at a time. Remove to paper towel.

Making the custard: In a heat-resistant bowl, combine all yolks with sugar (minus the 3 tbsp used in meringue), 1 pinch salt, and vanilla. Beat until smooth and pale-colored. Slowly stir warm milk into mix. Return to double boiler. Cook on simmer (DO NOT BOIL). Stir until custard thickens enough to coat a spoon. Remove from heat. Let cool.

Pour cooled custard into serving dishes. Place meringues on custard. Chill before serving.

A sprinkle of cinnamon and nutmeg is nice on top.

May the sun shine through your branches.