Oeufs a la Neige

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This is a very old recipes. My grandma learned it from her mother and probably goes back in time. It is a delicious desert. In my recipe I sprinkle a little cinnamon and nutmeg on top.

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Alton Brown's recipe for œufs à la neige is very rich and delicate. The recipe makes about eight meringue "eggs" and two—if not one—are an adequate serving. The recipe is very clear and anyone who has made meringue and a custard-based ice cream should have no trouble. I skipped the pistachios and made a sugar filigree for texture. I also added 1/4 tsp. of nutmeg oil to the crème anglaise, but fresh nutmeg would work well too as long as the crème anglaise is strained before serving.