Oeufs A La Neige Au Chocolat Floating Island With Chocolate - eggs

Method

• Separate the eggs.
• Combine the yolks with 2/3 cup sugar.
• Beat until the yolks are very thick.
• Heat the milk to just below boiling.
• Add vanilla.
• Whisk the hot milk into the egg yolk mixture, stirring continuously.
• Place the mixture in the top of a double boiler, over but not in boiling water, and continue whisking until the mixture reaches approximately 180 degrees.
• Place in the refrigerator to cool.
• Beat the egg whites with about 1/4 cup sugar until very stiff.
• Fill two pans with water and place over high heat.
• Bring to a high simmer but not a boil.
• Lower the heat and, with a soup spoon, make little snowballs (about 15 or 16) from the egg whites.
• Poach each snowball in water - with two pans they can be done in two batches.
• The water must never boil.
• The egg-white balls should poach approximately 3 minutes on each side.
• Turn them with a fork.
• Drain the egg-white snowballs on a cake rack set over a bowl so any water will drain into the bowl.
• Place the snowballs on top of the cold custard.
• At the last minute melt the chocolate in a double boiler, over but not in boiling water, adding a little water, 2 to 3 tablespoons, to thin the chocolate.
• If there is a delay and the chocolate mixture thickens, reheat it, adding more water.
• When ready to serve, pour the chocolate mixture into a warm pitcher and pass to pour over the poached meringues and custard.