Oeufs a La Neige

Caramelize 60 g sugar in a saucepan over medium heat, stirring until light brown. Remove the saucepan from the heat and stir the contents with 700 ml of milk. Slit the vanilla bean, bubble with the caramel milk and infuse for 15 minutes.

Whip 4 egg whites with 80 g sugar and a tsp. juice of a lemon until stiff, dip a tsp. into the caramel milk, cut dumplings from the egg white mixture and place them on the caramel milk.

Put the closed cooking pot on the broiler into the preheated oven (current 180/gas 1), and leave it there for 8 min.

Remove the cooking pot from the oven, lift the dumplings out of the milk and refrigerate.

Stir 4 egg yolks with 6 tbsp milk, gradually fold in the hot caramel milk. Meanwhile, continue stirring at low temperature until the cream thickens (it should not make), then refrigerate.

Pour the cold caramel cream onto dessert plates or into dessert bowls and place the snow globes on top.

Make 100 g of sugar with 1-2 tbsp of sugar until the small break (140 degrees , see sugar thermometer), so that the syrup draws threads when it cools down. Cool the syrup slightly, and with a spoon draw sugar threads over the Schneeklösschen.

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