- Recipes Home
- Interest Groups
Floating Island Recipe
|Milk||2 Cup (32 tbs)|
|Cream of tartar||1⁄4 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Toasted almonds||1⁄3 Cup (5.33 tbs), chopped|
Serving size: Complete recipe
Calories 1141 Calories from Fat 464
% Daily Value*
Total Fat 51 g78.2%
Saturated Fat 15.5 g77.5%
Trans Fat 0 g
Cholesterol 785.5 mg
Sodium 537.6 mg22.4%
Total Carbohydrates 136 g45.3%
Dietary Fiber 4 g16%
Sugars 126.5 g
Protein 45 g89.4%
Vitamin A 26.5% Vitamin C
Calcium 67.8% Iron 18.1%
*Based on a 2000 Calorie diet
In medium bowl, beat egg yolks with sugar and salt until well blended.
Gradually pour hot milk into egg mixture, beat- ing constantly.
A wire whisk is handy.
Return mixture to top of double boiler; place over hot, not boiling, water.
(Water in lower part of double boiler should not touch upper section.) Cook, stirring constantly, until custard coats a metal spoon—about 10 minutes.
Pour custard into bowl; press waxed paper right on surface, to prevent formation of skin.
When cool, stir in vanilla.
Refrigerate, covered, until well chilled—at least 2 hours.
Three hours before serving, make Meringue: In large bowl of electric mixer, let egg whites warm to room temperature—about 1 hour.
Meanwhile, preheat oven to 350F.
Butter generously and coat with sugar 6 (5-oz) custard cups.
At high speed, beat egg whites until foamy.
Add cream of tartar and salt.
Beat, adding sugar gradually, until stiff peaks form when beater is raised.
1Add vanilla; fold in almonds.
1Spoon meringue into prepared custard cups, pressing gently to fill air pockets.
Place custard cups in shallow pan containing 1 inch hot water.
1Bake 15 minutes, or until meringue rises and becomes lightly browned.
1Place on wire rack.
Unmold at once into indi- vidual serving dishes.
Cool; then refrigerate.
1To serve, spoon custard around meringue.
If desired, garnish with additional almonds or whole strawberries.Makes 6 servings.