Recipe Details
Ingredients
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3eggs, divided
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½cupwhite sugar, divided
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¼teaspoonsalt
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1 ½cupswhole milk
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1teaspoonvanilla extract
Cooking Directions
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Separate two of the eggs. In the top of a double boiler, combine 1 whole egg and 2 yolks with 1/4 cup sugar and salt, whisking until smooth. Whisk in milk and cook over simmering water, stirring constantly with a spatula or wooden spoon. When the custard thickens enough to coat the back of a spoon, remove it from the heat. (Do not boil. If custard should start to curdle, remove from heat and beat vigorously until smooth.) Pour the custard through a strainer into a bowl and stir in vanilla. Cool and refrigerate.
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In a heat-proof bowl, lightly whisk 2 egg whites with remaining 1/4 cup sugar, just enough to dissolve the sugar. Place the bowl on top of a pot of simmering water and stir constantly until the temperature of the whites reaches 145 degrees F (63 C) or hotter. Immediately remove the bowl from the heat and use an electric mixer to beat warm egg whites until they form stiff, glossy peaks.
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Pour chilled custard into a serving dish. Drop meringue by heaping tablespoonfuls onto the custard to make islands. Chill before serving.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe5 | |
Calories166 | |
% Daily Value * | |
Total Fat 5g |
7% |
Saturated Fat 2g |
12% |
Cholesterol 118mg |
39% |
Sodium 235mg |
10% |
Total Carbohydrate 24g |
9% |
Total Sugars 24g |
|
Protein 6g |
12% |
Calcium 99mg |
8% |
Iron 1mg |
3% |
Potassium 146mg |
3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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