Oeufs a La Neige

Oeufs à la Neige, also known as Floating Islands, is a classic French dessert made with poached meringue floating on a bed of creamy vanilla custard.

Ingredients - Serves 4

In a clean mixing bowl, beat the egg whites until stiff peaks form.
Gradually add the sugar while continuing to beat until the mixture is glossy and holds its shape.
Bring a pot of water to a simmer. Using a spoon, drop dollops of the meringue mixture into the simmering water. Poach for about 2 minutes on each side, until firm and cooked through. Remove with a slotted spoon and set aside.
In a separate saucepan, heat the milk over medium heat until steaming but not boiling.
In a small bowl, whisk together the cornstarch and a few tablespoons of the hot milk to create a slurry. Pour the slurry back into the saucepan and whisk continuously until the mixture thickens into a custard-like consistency.
Remove the custard from heat and stir in the vanilla extract. Let it cool slightly.
Divide the custard among serving bowls. Gently place the poached meringue islands on top of the custard.
Drizzle with caramel sauce and sprinkle with ground cinnamon for garnish.
Chill in the refrigerator for at least 1 hour before serving.