Oeufs A La Neige Au Chocolat (Floating Island With Chocolate)

Preparation

1. Step 1

   Separate the eggs. Combine the yolks with ⅔ cup sugar. Beat until the yolks are very thick.

2. Step 2

   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.

3. Step 3

   Place in the refrigerator to cool.

4. Step 4

   Beat the egg whites with about ¼ cup sugar until very stiff.

5. Step 5

   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.

6. Step 6

   Drain the egg-white snowballs on a cake rack set over a bowl so any water will drain into the bowl.

7. Step 7

   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.

8. Step 8

   When ready to serve, pour the chocolate mixture into a warm pitcher and pass to pour over the poached meringues and custard.