Snowy Omelets with Spiced Cream

In a stand mixer, beat the egg whites until they become soft and fluffy (approximately 1 minute)

Add the sugar and continue beating until the mixture becomes firm (approximately 1 minute). Reserve

In a medium saucepan, bring 4 cups of water to a boil (approximately 4 minutes)

Add 3 or 4 tablespoons of the egg white mixture reserved earlier to the saucepan and cook, adding hot water as needed, until the mixture becomes firm (approximately 30 seconds)

Remove with a skimmer and place on paper towels

Repeat with the remaining egg whites. Reserve

Prepare the cream: in a medium saucepan, combine the milk, ginger, cinnamon, cloves, and coconut milk and bring to a boil (approximately 2 minutes)

While this is happening, in a stand mixer, beat the eggs yolks with sugar until they become light and fluffy (approximately 2 minutes)

Combine this mixture with the cream and cook, stirring constantly with a wooden spoon, until it thickens slightly (approximately 1 minute)

Strain through a sieve into a bowl

Cover with plastic wrap in contact with the surface to prevent pellicle formation and let cool

Transfer the spiced cream to an elevated plate and place the reserved snowy omelets on top

Cover with plastic wrap and refrigerate for about 1 hour before serving

275 calories per serving