Oeufs á la Neige
- 4 Eggs Whites
- 1/4 tsp. Salt
- 1/2 tsp cream tartar
- 3/4 c. superfine sugar
- 2 1/2 c. Milk
- 4 egg yolks
- 1/2 c. granulated sugar
- 1 1/2 tsp vanilla
- 1 tbs water
Strain milk and reserve
Mix egg yolks and 1/2 c. sugar in double boiler
Add milk gradually stirring constantly.
Add vanilla
Cook over hot water until thickens and coats spoon.
Strain into serving dish
Float meringues on top
Chill.
1/2 c sugar & water in sm sauce pan
Cook till amber and drizzle over meringues
