Ingredients

Serves 6 to 8

　　

Step 1

A dramatic use for crème anglaise (page 78) —huge caramel-streaked baked meringue chunks floating on a sea of custard sauce. For 6 to 8 servings, butter a 4-quart straight-sided baking dish and dust with confectioners’ sugar. Set rack in lower-middle level of oven and preheat to 250°F.

　　

Step 2

Beat 2/3 cup egg whites (about 12) into soft peaks (see page 100), and continue beating to stiff, shining peaks while adding 1 1/2 cups sugar by big spoonfuls. Turn this meringue into the baking dish. Bake 30 to 40 minutes, until the meringue has risen 3 to 4 inches and a skewer plunged down into the center comes out clean. Remove from oven and let cool—it will sink down. (May be baked several days in advance; may be frozen.)

　　

Step 3

To serve, pour 2 cups of crème anglaise (see preceding recipe) into a round serving dish. Unmold the meringue onto a baking sheet, cut into 6 to 8 big chunks, and arrange over the sauce. Boil 1 cup of sugar and 1/3 cup water to the caramel stage (see page 101), and when cooled slightly into a heavy syrup, weave decorative strands of caramel over the meringue, using the tines of a fork.

　　Julia's Kitchen WisdomKnopf