Recipe information
Yield
Serves 6 to 8
Ingredients
Preparation
Step 1
A dramatic use for crĆØme anglaise (page 78) āhuge caramel-streaked baked meringue chunks floating on a sea of custard sauce. For 6 to 8 servings, butter a 4-quart straight-sided baking dish and dust with confectionersā sugar. Set rack in lower-middle level of oven and preheat to 250Ā°F.
Step 2
Beat 2/3 cup egg whites (about 12) into soft peaks (see page 100), and continue beating to stiff, shining peaks while adding 1Ā 1/2 cups sugar by big spoonfuls. Turn this meringue into the baking dish. Bake 30 to 40 minutes, until the meringue has risen 3 to 4 inches and a skewer plunged down into the center comes out clean. Remove from oven and let coolāit will sink down. (May be baked several days in advance; may be frozen.)
Step 3
To serve, pour 2 cups of crĆØme anglaise (see preceding recipe) into a round serving dish. Unmold the meringue onto a baking sheet, cut into 6 to 8 big chunks, and arrange over the sauce. Boil 1 cup of sugar and 1/3 cup water to the caramel stage (see page 101), and when cooled slightly into a heavy syrup, weave decorative strands of caramel over the meringue, using the tines of a fork.
