Double Dessert – or – What to Do With a Dozen Eggs

Welcome to May! Everybody hoped we’d be past this pandemic by now, but that’s not the case for most of us. We’re still living a “new normal” – missing some things we’ve lost, at least temporarily, but learning to rediscover enjoyment in others, especially in simple things like family time, reading a good book (of course!), board games, jigsaw puzzles, and comfort foods.

So we’ve decided on a food theme this month here at Austen Variations! Throughout May, we’ll be sharing posts about yummy things to eat – some specifically Jane Austen era foods and some not. This one’s not.

I don’t know about you, but when I think of comfort foods, I tend to think of sweets. So today, I’m going to share what has been one of the most popular posts on my own website/blog. If you’ve got a dozen eggs (and a few other things), you’re all set! And even Mr. Woodhouse agrees that eggs are safe to eat:

“Mrs. Bates, let me propose your venturing on one of these eggs. An egg boiled very soft is not unwholesome. Serle understands boiling an egg better than any body. I would not recommend an egg boiled by any body else; but you need not be afraid, they are very small, you see – one of our small eggs will not hurt you.” (Mr. Woodhouse, Emma)

One of my all-time favorite desserts is creme brulee, and several years ago my family established serving it for Easter as our new tradition. It’s not that difficult to make. Here’s my recipe:

Heat 1 pint whipping cream over low heat until bubbles form around the edge of pan. Beat 4 egg yolks and 1/2 cup sugar until thick (about 3 minutes). Beating constantly, pour heated cream in steady stream into egg yolks. Add 1 teaspoon vanilla and pour into 6 custard cups. Place cups in a baking pan. Add about 1″ boiling water around them. Bake at 350 for 45 minutes. Remove from water bath and refrigerate until chilled (at least 2 hours). Sprinkle each custard with granulated sugar. Place under broiler until sugar topping is melted and browned. Refrigerate briefly to set. Serve.

I made this batch for one past Easter. And, yes, they were delicious! If you triple the recipe like I do, so you have enough to share with your family or friends, you will use a total of 12 egg yolks.

But what on earth are you supposed to do with all those leftover egg whites? The elegant – and yummy – solution presented itself when I discovered that making an angel food cake requires exactly that: one dozen egg whites! Together the two desserts make a perfect pair.

Heat oven to 375. Stir together 1 cup cake flour and 1 1/2 cups confectioners’ sugar. Set aside. In large mixer bowl, beat 12 egg whites (1 1/2 cups), 1 1/2 tsp. cream of tartar, and 1/4 tsp. salt until foamy. Add 1 cup granulated sugar, a little at a time, beating on high speed until meringue hold stiff peaks. Gently fold in 1 1/2 tsp. vanilla and 1/2 tsp. almond extract. Sprinkle flour/sugar mixture, 1/4 cup at a time over meringue, folding in gently. Fill batter into ungreased tube pan. Bake 30-35 minutes. Invert pan onto funnel and let hang until cake is completely cool.

Now turn your masterpiece into strawberry shortcake or anything you like.

So there you have it – my favorite trick to turn a dozen eggs into two delightful desserts. My only hesitation in recommending these recipes to you at this time of social isolation is that, without company coming to help you eat all this good stuff, you may be inclined to overindulge, eating it all yourself. In that case, double dessert is double the trouble!  Here’s a tip, though. Egg whites will keep quite a while in the frig; the yolks will not. So make your creme brulee first and your angel food cake a week or two later. Enjoy!

PS – Since the pandemic is ongoing, I’ve decided to also extend my “Stay at Home and Read” sale on Prayer & Praise: a Jane Austen Devotional.  Basically, I dropped the price as low as Amazon will allow (I’m allowed to forgo any profit for myself but not  to give away theirs). So it’s free with KU, $.99 on Kindle, and $5.99 in paperback, in the hopes that cost won’t be an obstacle for anybody who wants a copy.

This is my way of helping out during these troubled times. Food can give one kind of comfort, but in the midst of a crisis we often need something else too. This is comfort food for the soul, specifically for the Janeite soul.

I shared this thought recently on FB: Fear does not stop death; it stops life. And worrying does not take away tomorrow’s troubles; it takes away today’s peace. Very true. So be wise, stay safe, but don’t live in fear!