Instructions: Prepare the creme anglaise - put the milk and vanilla pod into a heavy-bottomed saucepan and bring to a boil. Remove from heat. Combine the egg yolks and sugar in a heatproof bowl and whisk until thick and pale yellow; the mixture should form a ribbon when the whisk is lifted from the bowl. Gradually whisk in half the hot milk. Then whisk in the remaining milk and return the mixture to the saucepan. Cook over low heat, stirring constantly until the custard is thick enough to leave a clear trail when a vinegar is drawn across the back of the spoon. Do not boil. Remove the custard from the heat and strain it into a bowl; leave it to cool, stirring occasionally to prevent a skin from forming.

NOTE: when heating the custard, great care must be taken not to let it boil or it will curdle. When it has thickened enough to coat a spoon, it should immediately be removed from the heat and allowed to cool. Refrigerate until serving time.

Prepare the French meringue: beat the egg whites with a whisk or electric mixer until stiff. Gradually beat in the sugar, then continue beating until stiff peaks form again; the meringue will be glossy and smooth.

Shape the meringue "eggs": fill a large shallow frying pan with water and bring just to a boil. Reduce the heat to maintain a low simmer. Dip an ice cream scoop or 2 large spoons in cold water the keep the meringue from sticking, then scoop out an evenly shaped mound of meringue. Slide the meringue "egg" off the scoop (or use second spoon to push it off the first) into the simmering water. Poach for 3 minutes, then turn with a slotted spoon and poach for a further 3 minutes, until firm. Repeat to make as many meringue "eggs" as will fit into the pan without crowding. Transfer to a tea towel to drain. Repeat until all the meringue is poached.

Prepare the caramel: in a small saucepan combine the sugar and 2 oz. of the water. Bring to a boil over low heat, stirring to dissolve the sugar. then raise the heat to medium and cook, without stirring, until the syrup turns a rich caramel colour. Remove from the heat and carefully add the remaining water. When the liquid stops sputtering, place the pan over low heat and cook until the caramel redissolves and is syrupy.

To serve, pour the creme anglaise into a shallow dessert bowl and arrange the meringue eggs on top. Drizzle a little caramel over the meringue eggs and serve with the remaining caramel in a sauceboat.

Background: Oeufs a la Neige - Sometimes called "snow eggs" (a literal translation of the French), this dessert is standard bistro fare. It calls for three basic preparations: creme anglaise (This "English Cream", called custard sauce in England, has been thoroughly french since the nineteenth century. At first there was some resistance to the name - one chef suggested rechristening it creme a glacer - literally "cream for freezing" - since it is the basic cream used for making ice creams, but the original name stuck. Unlike some English custard sauces, which may use whole eggs, a french creme anglaise uses only egg yolks.

It can be flavoured with an endless variety of flavourings and is served either cold or at room temperature, spooned over or around almost any cake-like dessert, or churned in an ice cream maker to make delicious ice cream.), French meringue (The simplest of the three types of meringues found in French cooking, French meringue is made by whisking egg whites until stiff and then beating in sugar until stiff peaks form again, the meringue is shiny, and the sugar has dissolved. It is crucial that the egg whites are beaten stiff and to maximum volume, just as for a souffle.) and caramel. Dont confuse it with a similar dessert, Ile Flottante, or floating island in which the meringue "eggs" are replaced by a large, moulded "island" of merangue.

NOTES : Use two large spoons or an oval ice cream scoop to shape the meringue - the scoop is the easiest solution. You may prepare the dessert in advance but the caramel should be drizzled over it only just before serving.

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