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4 Serves
72 Mins
61 g
47 g
34 g
In a saucepan, heat milk and vanilla bean until just simmering, then remove from heat to infuse.
Ingredients, vitamins, and health benefits
Milk
Vanilla Bean
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EgyptianVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
5 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
120 µg / 400 µgCalcium
314 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
69 mg / 420 mgPhosphorus
678 mg / 1,250 mgPotassium
858 mg / 4,700 mgSodium
841 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
137 µg / 55 µgFiber
0 g / 28 gSugar
46 g / 50 gSaturated Fat
12 g / 20 gCholesterol
1167 mg / 300 mgCaffeine
0 mgNet Carbs
47 gAlcohol
0 g
Whisk egg yolks and sugar in a bowl until pale, then slowly temper with the warm milk mixture before returning to the saucepan to thicken into a custard over low heat.
Beat egg whites with sugar using a hand mixer until stiff peaks form.
Poach spoonfuls of the meringue in simmering water for 2 minutes per side, then remove with a slotted spoon.
Chill the custard and serve the poached meringue islands floating on top.
Sugar
Egg Yolks
Egg White
Vitamin A
298 µg / 900 µgVitamin D
7 µg / 20 µgVitamin E
2 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
5 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
120 µg / 400 µgCalcium
314 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
69 mg / 420 mgPhosphorus
678 mg / 1,250 mgPotassium
858 mg / 4,700 mgSodium
Fiber
0 g / 28 gSugar
46 g / 50 gSaturated Fat
12 g / 20 gCholesterol
1167 mg / 300 mgCaffeine
0 mgNet Carbs
24
g130
g40
g
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TaiwaneseZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
137 µg / 55 µgAlcohol
0 g