Caramel Meringue W/ Spun Sugar

1. 1

   1) Caramelize 1.75 cups of sugar and pour into a large bundt pan, tilting pan to coat as much of the surface as possible.

2. 2

   2) With an electric mixer, beat egg whites until they hold soft peaks. Gradually add 3/4 cups of sugar, 1 spoon at a time, and continue beating until whites are very stiff. Beat in vanilla and cream of tartar. Fold in the remaining 1/2 cup of sugar.

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   3) Spoon into bundt pan and place in larger pan containing about an inch of warm water. Bake for 1 hour and 15 minutes.

4. 4

   4) Unmold quickly and carefully.

5. 5

   5) In pan in which sugar was caramelized, heat milk.

6. 6

   6) Pour cream into egg yolks and beat well. Add mixture to warm milk and heat, stirring constantly, until mixture thickens and clings to spoon. DO NOT BOIL! Remove from heat and add vanilla.

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   7) Just before serving, heat bundt pan w/ leftover caramelized sugar from the bottom and pry up the sugar with a wooden spoon. Keep stretching out with fingers, laying it over the top of the meringue and around it.

* Per serving · 4 servings · Values may vary.

No additional tips available.