Egg Snowballs

Yields:	4 servings
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** See recipe for Creme Anglaise.

In a large bowl, whip the egg whites until they are very stiff. Add the vanilla bean paste.

Add sugar (amount of sugar varies - it has to bind the eggs).

In a large saucepan, heat (but do NOT boil) milk or water.

Shape the beaten egg whites into quenelles and float them in the liquid to poach gently.

After 2 minutes, turn the egg puffs with a spoon dipped in cold water.

Cook for 3 more minutes, then remove to a baking pan.

Drain the pan, and briefly reserve the quenelles.

Boil the sugar and water in a saucepan until it forms caramel.

Scoop Creme Anglaise into the bottoms of your serving bowls and then place a quenelle in each bowl.

Sprinkle with roasted almonds and top with caramel sauce. Garnish with fresh fruit of the season.

Simple and easy, and the results are great. However, I had to double the recipe to satisfy the appetites of my family members and their appetites.