Results tagged creme anglaise from David Lebovitz

Oeufs a la neige (Snow Eggs)

Oeufs a la neige snow eggs Floating Island recipe

When asked about my “desert island” dessert, it takes me about a nanosecond to respond, and I invariably reply that it’d be Œufs à la neige, otherwise known as “Snow Eggs.” It’s one of those classic French desserts that, even though I’m not French, I have a deep fondness – and a sense of nostalgia – for. When I order it in restaurants I am usually disappointed. Often it’s made with pre-packaged crème anglaise (yes, that’s a thing, or powdered) and bottled caramel sauce, neither of which appeals to me.

I want the real thing: Homemade custard sauce, served ice-cold, topped with fluffy mounds of meringue, finished with spoonfuls of almost-burnt caramel, enough to give it a bit of an edge, but not enough to be actually burned.

Œufs à la neige (Snow Eggs)

I don’t make Œufs à la neige nearly enough, which is probably a good idea since I tend to dip into the bowl of meringues, lopping off mouthfuls of meringue along with vanilla-scented custard sauce and a bit of caramel.

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Orange Creme Anglaise

cake and ice cream

When I started working at Chez Panisse, there was something called crème anglaise on the menu…and my job was to make it. Of course, I had no idea what crème anglaise was – other than something with a funny name that I got in trouble for pronouncing wrong on several occasions. But I pretended I knew what it was when everyone was talking about making it to go with the desserts. And luckily for my career, after a few years, I probably made at least one batch everyday for the next thirteen years, and stirring up a batch of crème anglaise became second nature to me.

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Blog Notes

BLT

Dinner at Hidden Kitchen

On May 13, I’ll be hosting a dinner at the always-booked Hidden Kitchen in association with the folks at Context Travel. Local food gem Meg Zimbeck will join me, and aside from a super dinner, guests will also get a copy of my upcoming book, Ready For Dessert.

There’s just a few spaces left, It’s now sold out, so if you’ve been dying to try Hidden Kitchen, or would like to get a closer look at that worrisome bald spot that appears to be growing on the backside of my head, you can e-mail your name to be on the waiting list.

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