---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Oeufs a la Neige
  Categories: Desserts, Low-fat
       Yield: 6 servings
  
 -----------------------------------SAUCE-----------------------------------
   2 1/2 c  Low-fat milk
       1    4x1-inch strip orange peel
       1    Vanilla bean
            -- split lengthwise
     1/3 c  Sugar
       1 tb Cornstarch
       2 lg Eggs
 
 ---------------------------------MERINGUES---------------------------------
       1 c  Low-fat milk
       4 lg Egg whites
     1/4 c  Sugar
  
   “For this low-fat meringue treat (its name translates as ”eggs in the
   snow“), we've made a creme anglaise that calls for low-fat milk instead of
   cream, and two whole eggs instead of as many as eight egg yolks.”
   
   DIRECTIONS:
   ==========
   FOR SAUCE: Combine milk and orange peel in heavy medium saucepan. Scrape
   in seeds from vanilla bean; add bean.  Bring mixture to simmer.  Combine
   sugar and cornstarch in medium bowl.  Whisk in eggs.  Gradually add hot
   milk mixture, whisking constantly.  Return mixture to saucepan.  Cook over
   medium heat until mixture almost simmers and thickens enough to coat
   spoon, stirring constantly, about 9 minutes; do not boil.  Strain into
   shallow bowl. Refrigerate until well chilled, at least 2 hours.
   
   FOR MERINGUES:  Place milk in heavy large skillet.   Add enough water to
   bring depth to 1-1/2 inches.  Bring liquid to gentle simmer.  Beat egg
   whites in medium bowl until soft peaks form. Gradually add sugar and beat
   until meringue is stiff but not dry.
   
   Using 2 soupspoons dipped into cold water, form 6 puffs from half of
   meringue mixture, dropping each puff into simmering liquid.  Poach 4
   minutes.  Using slotted spoon, transfer meringues to kitchen towel.
   Repeat procedure with remaining meringue.   Arrange meringues atop
   custard.  Chill.  (Can be made 4 hours ahead.)
   
   PER SERVING: calories, 190; fat, 5 g; sodium, 114 mg; cholesterol, 80 mg
   
   * Source: Bon Appetit (May 1994)
   * Typed for you by Karen Mintzias
  
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