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Categories:Viewed: 11 - Published at: 3 years ago
Ingredients
- 9 eggs, separated
- 1 teaspoon cream of tartar
- 3/4 teaspoon kosher salt
- 2 cups plus 2 tablespoons sugar
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 vanilla bean, split, seeds scraped
- 2 tablespoons amaretto
- Mixed berries, for garnish
Method
- Preheat the oven to 325.
- Set a roasting pan in the center of the oven and add 1 inch of boiling water to it.
- Lightly spray a 15-cup Bundt pan with cooking spray.
- Using a handheld mixer, beat the egg whites with the cream of tartar and 1/4 teaspoon of salt at high speed until foamy.
- Beat in 1 cup plus 2 tablespoons of sugar, 1 tablespoon at a time, until the meringue holds stiff peaks.
- Scoop the meringue into the Bundt pan.
- and set in the roasting pan.
- Bake for 20 minutes, until just firm.
- Transfer to a rack for 20 minutes.
- Top the pan with an inverted plate and turn the meringue out onto it.
- In a saucepan, simmer the cream, milk and vanilla bean.
- Meanwhile, in a heatproof bowl, whisk the yolks with the remaining sugar, salt and amaretto.
- Whisk half of the hot cream mixture into the yolks.
- Whisk the yolk mixture into the remaining cream in the saucepan.
- Cook over low heat, stirring, until the custard coats the back of a spoon, 8 minutes.
- Fine-strain the creme anglaise into a heatproof bowl and refrigerate until chilled, 1 hour.
- To serve, ladle some creme anglaise into a shallow bowl, top with a slice of the meringue and garnish with berries.
