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For the Meringue: |
| 18 |
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large egg whites, at room temperature
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|
| 1/4 |
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teaspoon
salt |
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|
| 1 |
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teaspoon
cream of tartar
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|
| 1 |
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cup, plus 2 tablespoons
sugar
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|
| 1 |
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tablespoon
pure vanilla extract
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Nonstick cooking spray
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For the Crème Anglaise: |
| 4 |
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cups
half-and-half
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|
| 12 |
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large egg yolks
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|
| 1 |
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cup
sugar
|
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|
| 1 |
|
tablespoon, plus 1 teaspoon
pure vanilla extract
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For the Caramel Sauce: |
| 1 |
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cup
sugar
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1. Prepare the Meringue; Preheat oven to
325° with rack in center. Fill a large roasting pan halfway with
water and transfer to oven. |
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2. In the bowl of an electric mixer fitted
with the whisk attachment, slowly whisk whites and salt until
slightly foamy. Add cream of tartar, and gradually increase the
speed to high. Add sugar, one tablespoon at a time, until meringue
is stiff; lower speed and add vanilla, whisking until combined.
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3. Spray a 10-inch (15 cup) nonstick angel
food-cake pan without a removable bottom using nonstick cooking
spray; transfer meringue to pan. Using a rubber spatula, firmly
press down on meringue to remove any air pockets, and to smooth the
surface. |
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4. Transfer to prepared roasting pan. Bake
until lightly golden and puffed, 45 to 55 minutes. Transfer to a
wire rack, and cool completely; meringue will deflate as it cools.
Invert into a shallow serving bowl, and chill until ready to serve.
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5. Prepare the Crème Anglaise; Prepare an
ice-water bath; set aside. In a medium saucepan, heat cream over
medium heat until just beginning to steam, stirring occasionally.
Meanwhile, whisk together yolks and sugar in a large bowl until
smooth. While whisking constantly, slowly add 1/4 of the heated
cream to yolk mixture, being careful not to cook the yolks. When
thoroughly combined, slowly add remaining cream. Transfer yolk
mixture back into same saucepan, and set over low heat, stirring and
scraping down the sides of the pan with a small heatproof spatula
until thickened. Strain crème anglaise through a fine sieve into
bowl set in the prepared ice bath. Stir in vanilla. Chill until
ready to serve. |
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6. Prepare the Caramel Syrup; Combine sugar
and 1/4 cup water in a small saucepan over medium heat. Do not stir
or allow to boil until sugar is completely dissolved; gently swirl
or tilt saucepan to help dissolve. Bring syrup to a boil by
increasing to high heat; cook, covered, for 2 minutes. Uncover, and
continue to boil untouched until caramel begins to darken; swirl
until syrup becomes a dark amber color. Remove from heat, and
immediately add 1/3 cup water, being careful to stand back. Swirl
until smooth and let cool; chill until ready to serve. |
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7. When ready to serve, pour enough crème
anglaise around meringue to come one-third of the way up the sides.
Drizzle meringue with caramel syrup; serve immediately. |
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