Floating Island (Oeufs a la Neige)

Floating Island (Oeufs a la Neige)

9
SUE WILLIAMS 0

"A soft vanilla custard with floating clouds of poached meringue."

Ingredients

1 h 50 m {{adjustedServings}} servings 166 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 166 kcal
  • 8%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 23.6g
  • 8%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 118 mg
  • 39%
  • Sodium:
  • 235 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  1. Separate two of the eggs. In top of double boiler, combine 1 whole egg and 2 yolks with 1/4 cup sugar and the salt, whisking until smooth. Whisk in the milk and cook over simmering water, stirring constantly with a spatula or wooden spoon. When the custard thickens enough to coat the back of a spoon, remove it from the heat. (Do not boil. If custard should start to curdle, remove from heat and beat vigorously until smooth.) Pour the custard through a strainer into a bowl and stir in the vanilla extract. Cool and refrigerate.
  2. In a heat-proof bowl, lightly whisk the 2 egg whites with the remaining 1/4 cup sugar, just enough to dissolve the sugar. Place the bowl on top of a pot of simmering water and stir constantly until the temperature of the whites reaches 145 degrees F (63 C) or hotter. Immediately remove the bowl from the heat, and use an electric mixer to beat the warm egg whites until they form stiff, glossy peaks.
  3. Pour the chilled custard into a serving dish. Drop the meringue by heaping tablespoons onto the custard to make islands. Chill before serving.
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Reviews

9
  1. 12 Ratings

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After struggling with Martha Stewarts version of this recipe I found this recipe equal to her version in flavor and presentation, without the hassle of her version. My family loved it even our ...

this is a recipe my husband said his grandmother use to make him....when i make the meringue i very gently spoon in large dollups on top of steeping milk, poach gently for 3-5 minutes, turning o...

I LOVE this recipe but also would not eat the raw egg version. I learned it with some different proportions and directions, including cooking the dollops of egg white for a few seconds in boili...