Recipes

Ginger Cardamom Oeufs à la Neige

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Ginger Cardamom Oeufs à la Neige

Ginger Cardamom Oeufs à la Neige

amanda

Equipment

  • - Nonstick Fry Pan

  • - Grinder (spice/coffee bean)

  • - Mortar and Pestle

  • - Measuring Cup with Spoons

  • - Whisk

  • - Chef Knife

  • - Cooking Pots (non-stick)

  • - Egg Separator

  • - Oven-safe Dish (if applicable)

  • - Silicone Baking Mats

Ingredients

  • 3 large eggs

  • 1/2 cup plus 3 tablespoons sugar, divided

  • 2 cups whole milk

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon ground cardamom

  • 1/2 teaspoon cornstarch

  • 1/8 teaspoon salt

  • 1/2 teaspoon pure vanilla extract

  • 1/4 cup roasted shelled pistachios, chopped

Instructions

1

Instruction 1

Line bottom of a small 4-sided sheet pan with parchment paper.
2

Instruction 2

Separate 2 eggs; put yolks in a large bowl and whites in another. Add whole egg to yolks.
3

Instruction 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.
4

Instruction 4

Meanwhile, bring milk to a bare simmer with ginger and cardamom in a wide 4-quart heavy pot over medium heat.
5

Instruction 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).
6

Instruction 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.
7

Instruction 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.
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