Snowy Eggs

Prepare the sauce: In a medium-sized pot, over high heat, warm the milk until it starts to boil (approximately 4 minutes)

While that's happening, in a small bowl, whisk together the egg yolks, sugar, and cornstarch with a wooden spoon until well combined

Add this mixture to the milk and cook, stirring constantly with a wooden spoon, until it thickens slightly (approximately 3 minutes)

Transfer to a baking dish with a rim and reserve

In a medium-sized frying pan, over high heat, bring 6 cups of water (1.4 liters) to a boil (approximately 5 minutes)

Prepare the meringue: While the water is boiling, beat the egg whites with vanilla extract in an electric mixer until stiff peaks form (approximately 3 minutes)

With a spoon, remove the meringue in portions and shape into oval forms using another spoon

Place them in the hot water and cook until firm, flipping occasionally (approximately 3 minutes)

Remove with a skimmer and drain on paper towels

Arrange the snowy eggs side by side over the reserved sauce

Cover with aluminum foil and refrigerate for about 1 hour

Serve immediately

Cherry on top

Remove the snowy eggs from the refrigerator and reserve

In a small pot, melt the sugar over medium heat

Stir constantly with a wooden spoon until the sugar has melted completely and turned golden brown (approximately 3 minutes)

Remove from heat and let cool slightly, stirring occasionally (approximately 2 minutes)

With a spoon, allow some of the caramel to drizzle onto the reserved snowy eggs in concentric circles. Reserve

Unfold a sheet of parchment paper on a surface

Hold one end of the spoon horizontally over the parchment paper at a distance of about 50 cm

Using the other hand, slowly pour the remaining caramel from the pot onto the spoon, making wavy motions

Erg the spoon to release any stuck strands and then lift them off the parchment paper with a delicate touch

Arrange the caramel strands around the snowy eggs in a crown shape

Serve immediately.