| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Essnce05 |
6 |
servings |
INGREDIENTS
| 1 |
qt |
Milk |
| 4 |
|
Egg whites |
| 1/2 |
c |
Sugar |
| 1 |
ts |
Vanilla |
| 1/2 |
ts |
Cream of tartar |
| 1 1/4 |
c |
Creme anglaise |
| 1/2 |
c |
Caramel sauce |
|
|
Mint; for garnish |
INSTRUCTIONS
Bring the milk to a low simmer on the stove. Meanwhile, beat the egg whites
to soft peaks, add the sugar, vanilla, and cream of tartar, and continue to
beat until stiff peaks form. Using two large spoons, form egg whites into
football shapes. Individually drop the footballs into the simmering milk.
Gently turn them, allowing them to cook on all sides. Cook for about 5
minutes. Remove the footballs from the milk and place on plates, in a pool
of creme anglaise. Drizzle the top with caramel sauce. Garnish with mint.
This recipe yields 6 dessert servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2170 broadcast 08-12-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
10-17-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Have you made God smile today?”