Ingredients
- 2 1/2 cups sugar, divided
- 1 cup water, divided
- 1 1/2 teaspoons pure vanilla flavoring, divided
- 1 1/2 cups (5 ounces) sliced almonds
- 8 extra-large egg-whites, at 70 degrees
- 1/8 teaspoon kosher salt
- 1/4 teaspoon cream of tartar
- Creme Anglaise, recipe follows
- Creme Anglaise:
- 4 extra-large egg yolks
- 1/2 cup sugar
- 1 teaspoon corn starch
- 1 3/4 cups scalded milk
- 1 teaspoon pure vanilla flavoring
- 1 1/2 teaspoons Cognac
- Seeds of just oneOr2 vanilla bean, optional
Directions
Preheat the oven to 350 levels F.
For that caramel, heat 1 1/2 glasses of the sugar and 1/2 cup water in a tiny, heavy-bottomed saucepan before the sugar dissolves. Prepare over medium heat before the syrup turns a hot caramel color. Don't stir, just swirl it within the pan. From the heat, add 1/2 cup water and 1/2 teaspoon from the vanilla be cautious, the syrup will bubble strongly. Stir and prepare over high temperature before the caramel reaches 230 levels F (thread stage ) on the chocolate thermometer. Put aside.
For that praline, combine the almonds with 1/4 cup from the caramel and spread them on the sheet pan lined with parchment paper. Bake for ten to twelve minutes, before the almonds are gently browned. Let it awesome at 70 degrees after which split up in pieces.
Lower the oven to 250 levels F. Line 2 sheet pans with parchment paper.
For that meringues, beat the egg-whites, salt, and cream of tartar within the bowl of the electric mixer fitted using the whisk attachment on medium speed until creamy. Turn the mixer on high-speed and add some remaining 1 cup of sugar. Beat before the egg-whites are extremely stiff and glossy. Whisk within the remaining teaspoon of vanilla. With dessert spoons place 12 mounds of meringue around the parchment paper and bake for 25 minutes, or until a cake tester arrives clean.
For serving, pour creme anglaise at the base of person plates. Convey a meringue on the top of every serving, drizzle with caramel sauce, sprinkle with praline, and serve.
To create a couple of days ahead, leave the caramel and praline at 70 degrees and refrigerate the creme anglaise. Bake the meringues before visitors arrive and assemble the desserts right before serving.
Creme Anglaise:
Beat the egg yolks and sugar within the bowl of the electric mixer fitted using the paddle attachment on medium-high-speed for several minutes, or until very thick. Reduce to low speed, and add some corn starch .
Using the mixer still on low, gradually pour the new milk in to the eggs. Pour the custard mixture right into a saucepan and prepare over low heat, stirring constantly having a wooden spoon, until thickened. The custard will coat the spoon like heavy cream. Don't prepare it above 180 levels F or even the eggs will scramble!
Pour the sauce via a fine strainer. add some vanilla flavoring, Cognac, and vanilla seeds, if using, and chill.
