"Do not divide the two parts of this luncheon. Egg whites of Act I and egg yolks of Act II must be consumed at the same meal." -Jean Nidetch
Was I ready for this? A two-part retro WW luncheon featuring 2 whole eggs split in a dramatic fashion between two separate dishes??
I decided it was indeed time for a true challenge.
The 2 parts of this luncheon consist of a meringue-topped Vegetable Cheese Puff (made with the egg whites) and a Baked Cup Custard (made with the egg yolks). This recipes serves 2, but you guessed it -- the hubby turned me down once again!
The custard must be prepared first, because it is baked for an hour then chilled. It is made with 2 egg yolks, 2 cups skim milk, 3 teaspoons artificial sweetener, 1/2 teaspoon vanilla extract and a dash of nutmeg.
The Vegetable Puff was a bit more complicated and involved 4 cups pureed, cooked broccoli, 1 cup milk, bread crumbs, and 2 oz shredded cheese. This mixture is then baked in a casserole for about 15 minutes.
What's that? You want to know where the "puff" comes from? Well be patient darlings, because we're not finished yet! Remember... we still have the 2 egg whites that are anxiously waiting to take the stage. So we are gonna whip those suckers up with some Cream of Tartar and make a MERINGUE to top off our casserole. PUFF!
Then back in the oven for one final curtain call! Bravissimo!
My review: I enjoyed eating the Puff. However I didn't really feel the meringue topping was necessary, and it deflated anyway. The Custard never really solidified, so I ended up sipping it like a curdled milkshake. Two apathetic thumbs down.