6 servings

Sauce :

2        vanilla beans, split lengthwise
2        cups nondairy creamer
6        large egg yolks
½      cup sugar

Meringue :

2         cups nondairy creamer
4         large egg whites
Pinch of salt
¼       cup sugar

Caramel :

½        cup sugar
¼        cup water

For Sauce :

Scrape seeds from vanilla bean halves into heavy small saucepan, add beans.  Add creamer and bring to simmer over medium-high heat.  Remove from heat, cover, and steep 10 minutes.
Whisk yolks and sugar in heavy medium saucepan until thick, about 2 minutes.  Gradually whisk in warm creamer mixture (including vanilla beans).  Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 9 minutes (do not boil).  Strain custard into small bowl.  Cover and chill until cold, at least 3 hours and up to 2 days.

For Meringue :

Lay smooth kitchen towel on work surface.  Pour creamer into medium (10-inch) skilled.  Bring milk to simmer over medium heat.
Using electric mixer, beat egg whites in large bowl until foamy.  Add salt and beat until whites hold soft peaks.  Add sugar, 1 tablespoon at a time, beating until whites are stiff and glossy.  Scoop some meringue (about twice the size of an egg) onto large oval spoon.  Using another large spoon and gently transferring meringue from spoon to spoon, shape meringue into smooth oval, drop oval into creamer.  Quickly shape 2 or 3 more meringue, dropping each into creamer.  Simmer meringues 1 minute.  Using heatproof rubber spatula, turn meringues over in creamer.  Simmer 1 minute longer (meringues will puff up while poaching).  Using slotted spoon, transfer meringues to towel (meringues will deflate slightly as they cool).  Repeat process, shaping and then poaching enough meringues to make total of 12.  transfer meringues to waxed-paper-lined baking sheet.  Refrigerate at lest 1 hours and up to 3 hours.

For Caramel :

Stir sugar and ¼ cup water in heavy small saucepan over medium heat until sugar dissolves.  Increase heat and bring to boil, brushing down sides of pan with wet pastry brush to dissolve any sugar crystals.  Boil until syrup is pale golden color, occasionally swirling pan, about 5 minutes.  Remove pan from heat.  Let the syrup cool until thick enough to fall from tines of fork in ribbons, about 8 minutes.  (If caramel becomes too thick, re-warm slightly over low heat, stirring constantly).

Spoon some sauce into center of each plate.  Arrange 2 meringues on each.  Dip fork into caramel and wave back and forth over meringues so that caramel comes off in strands that harden like threads, and serve.

Tags: Desserts, kosher for passover recipes, Passover Recipes, recipes for passover

This entry was posted on Sunday, January 24th, 2010 at 3:58 pm and is filed under Desserts. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.