Oeufs a la Neige
(Serves 6)

1 T. vanilla paste
2 cups milk; 1 cup cream
8 egg yolks
1 tsp cornstarch
1/3 cup sugar
8 egg white
1 cup sugar
1 tsp vanilla extract
1 quart milk; ¼ cup sugar

Directions

Make the sauce the day before: scald the 2c milk and 1c cream. Mix the egg yolks with the 1/3c sugar, vanilla paste and cornstarch. Add the scalded milk/cream to the egg yolk mixture. Return to heat and stir until thickened. Strain and chill. Flavor with favorite liquor if desired.

Heat the qt of milk and ¼ c sugar to a very low simmer.

Whip the whites in a clean bowl until frothy, add the vanilla extract and slowly add the sugar while whipping until stiff meringue peaks. Shape the meringue with spoons or scoop and drop into simmering milk. Poach about 30-60 seconds per side depending on size. Drain on cloth and chill.

Serve with custard sauce on bottom of plate and caramel or raspberry sauce and fresh fruit.