Floating Swans with Christmas-Spiced Crème Anglaise

Floating Swans with Christmas-Spiced Crème Anglaise

On the 7th Day of Christmas SousVide Supreme gave to me… 7 delicate floating meringue 
swans, a-swimming in a Christmas-spiced crème Anglaise! 
 
Courtesy of SousVide Supreme Culinary Specialist, Sophie 
Serves 6 or 7 (with swans to spare) 
 
 
INGREDIENTS 

For the crème Anglaise (custard) 

• 5 egg yolks 
• 1 cup (240 ml) milk 
• 1 cup (240ml) cream 
• 5 tablespoons (75g) sugar 
• 1/8 teaspoon (0.5ml) cinnamon powder 
• 1/8 teaspoon (0.5ml) ginger powder 
• Sprinkle of freshly grated nutmeg 
 
For the caramel (swan necks, wings, and tails) 

• 3 tablespoons (45g) sugar 
• For the floating swans (meringue) 
• 4 egg whites 
• 7 tablespoons (105g) sugar 
 
For the poaching liquid 

• 2 cups (480 ml) water 
• 1 cup (240 ml) milk 
• 1 tablespoon (15g) sugar 

INSTRUCTIONS 

For the custard 

1. Fill and preheat the SousVide Supreme to 179F/82C. 
2. Put the egg yolks, milk, cream, sugar and spices into a food processor (or whisk together 
in a bowl). Pulse or whisk just enough to combine and form a smooth yellow custard 
mixture. Do not over mix. 
3. Divide the custard mixture equally between two (quart/0.9 liter) zip-closure cooking 
pouches. (It is a large amount of liquid and cooks more evenly in two pouches.) 
4. Use the displacement method (Archimedes’ principle) to remove the air and zip the seals 
closed; submerge the pouches in the water bath to cook for 15 minutes. 
5. Remove the pouches from the water bath and quick chill them, submerged in ice water 
(half ice/half water) for 15 minutes and then refrigerate 
6. For the caramel shapes: 
7. Put the sugar into a heavy bottomed pan and melt it over medium heat. Don’t stir the 
sugar syrup, but you can gently swirl it from the side to side as it heats. 
8. Allow the sugar syrup to cook and become a golden caramel color and as soon as it has, 
take the pan off the heat. 
9. Allow the caramel to cool for a minute or two, then carefully pour it onto a sheet of 
parchment paper. You can create swirls and different designs (making swan necks or 
wings or tail feathers) as you pour the caramel. Leave the caramel pieces to cool and 
harden. 

For the floating swan meringue 

1. Using a stand or hand mixer, beat the egg whites until foamy. With the motor still 
running, gradually add the sugar, about a tablespoon at a time. When all the sugar is 
mixed in, continue to beat the egg whites until they form stiff shiny peaks. 
2. In a large heavy bottomed saucepan over medium heat, combine the water, milk and 
sugar and cook until the sugar has fully dissolved. Keep the liquid over a low to medium 
heat, but do not let it boil. 
3. Using two large serving spoons, shape the meringue (egg whites) into large quenelles. 
(Take a spoon of the meringue, then transfer it into the other spoon, and continue to 
alternate between the spoons until you have a smooth oval of meringue.) 
4. As you complete the shaped quenelles, carefully lower each one into the hot poaching 
liquid. Work in batches (about 4 at a time) to prevent overcrowding. 
5. Let them poach gently for about 4 minutes, then carefully turn them and poach them for 
about 4 minutes on the other side. 
6. Once the quenelles are cooked, transfer them gently to a wire rack to drain. 
7. Continue to form and cook the rest of the quenelles. This mixture should make about 14 
quenelles. 

ASSEMBLY 

For the Floating Swans 

1. Remove the crème Anglaise from the refrigerator and divide it among 6 or 7 serving 
dishes or into one large serving bowl. 
2. Decorate the swan bodies with the caramel necks, tails and wings, before gently floating 
them on the crème Anglaise. 
3. Serve straight away. 

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