👨‍🍳 Istruzioni

1. 1

   Prepare the Crème Anglaise: In a medium saucepan, combine the milk, scraped vanilla bean seeds and pod (if using), and half of the granulated sugar (50g). Heat over medium heat until it just begins to simmer around the edges. Do not boil. Remove from heat, cover, and let steep for 15-20 minutes to infuse the vanilla flavor. If using vanilla extract, add it later.

   ⏱️ 20 minutes (steeping)
2. 2

   Whisk the egg yolks with the remaining granulated sugar (50g) in a heatproof bowl until pale and slightly thickened. Remove the vanilla pod from the milk. Gradually temper the hot milk into the egg yolk mixture, whisking constantly to prevent the yolks from scrambling. If using vanilla extract, stir it in now.

   ⏱️ 10 minutes
3. 3

   Cook the Crème Anglaise: Pour the mixture back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon (approximately 75-80°C / 165-175°F). Do not let it boil, or it will curdle. Immediately strain the custard through a fine-mesh sieve into a clean bowl. Cover the surface directly with plastic wrap to prevent a skin from forming, and chill thoroughly in the refrigerator for at least 2-3 hours.

   ⏱️ 15 minutes (cooking) + 2-3 hours (chilling)
4. 4

   Prepare the Meringue: In a very clean, dry bowl (preferably metal or glass), beat the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add the remaining granulated sugar (50g), 1 tablespoon at a time, while continuing to beat on high speed until stiff, glossy peaks form. The meringue should hold its shape and not feel gritty when rubbed between your fingers.

   ⏱️ 10 minutes
5. 5

   Poach the Meringues: Bring the remaining milk (about 600ml, or enough to generously cover the meringues) to a gentle simmer in a wide pan over medium-low heat (around 85°C / 185°F). Using two spoons, carefully shape quenelles or small mounds of the meringue and gently slide them into the simmering milk. Poach for 2-3 minutes per side, until the meringues are just set and slightly puffed. They should still be soft and slightly moist inside. Carefully remove the poached meringues with a slotted spoon and drain them on a clean kitchen towel.

   ⏱️ 10 minutes
6. 6

   Prepare the Caramel: In a small, heavy-bottomed saucepan, combine the water and 100g of granulated sugar. Heat over medium heat, without stirring, until the sugar dissolves and the mixture begins to boil. Continue to cook, swirling the pan occasionally, until the caramel turns a deep amber color. Watch carefully as it can burn quickly. Immediately remove from heat.

   ⏱️ 10 minutes
7. 7

   Assemble the Dessert: Ladle the chilled crème anglaise into individual serving bowls or shallow dishes. Gently place one or two poached meringue 'islands' on top of the custard in each bowl. Using a fork or a small whisk, carefully drizzle the warm caramel threads over the meringue and custard. Serve immediately.

   ⏱️ 5 minutes