Floating Island Recipe
Ingredients
| Soft Custard | ||
| Milk or water | 2 Cup (16 tbs) (Poached Meringues:) | |
| Egg whites | 2 (Poached Meringues:) | |
| Salt | 1/8 Teaspoon (Poached Meringues:) | |
| Vanilla extract | 1/4 Teaspoon (Poached Meringues:) | |
| Sugar | 1/4 Cup (16 tbs) (Poached Meringues:) | |
Directions
Prepare Soft Custard, substituting 2 egg yolks for 1 of the eggs.
Pour custard into a serving bowl or individual dessert dishes; chill.
Scald milk or heat water to boiling in a large heavy skillet or saucepan.
Beat egg whites, salt, and extract until frothy; add sugar gradually, beating constantly until stiff peaks are formed.
Drop egg white mixture by tablespoonfuls, forming 8 mounds, onto scalding milk or boiling water.
Cook, uncovered, over low heat about 5 minutes, or until "set." Remove meringues with a slotted spoon to waxed or absorbent paper.
Pour custard into a serving bowl or individual dessert dishes; chill.
Scald milk or heat water to boiling in a large heavy skillet or saucepan.
Beat egg whites, salt, and extract until frothy; add sugar gradually, beating constantly until stiff peaks are formed.
Drop egg white mixture by tablespoonfuls, forming 8 mounds, onto scalding milk or boiling water.
Cook, uncovered, over low heat about 5 minutes, or until "set." Remove meringues with a slotted spoon to waxed or absorbent paper.
Chef
