“A soft vanilla custard with floating clouds of poached meringue.” - by SUE WILLIAMS
Ingredients
Adjust Servings
Original recipe yields 5 servings
Directions
- 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.
- 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.
- Pour the chilled custard into a serving dish. Drop the meringue by heaping tablespoons onto the custard to make islands. Chill before serving.
Nutrition
Amount Per Serving (5 total)
- Calories
- 166 cal
- 8%
- Fat
- 5.3 g
- 8%
- Carbs
- 23.6 g
- 8%
Based on a 2,000 calorie diet
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Reviews (8)
Rate This Recipe
"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 8 year..." See more old grandson gave it a thumbs up!"
go away
"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 once to..." See more cook meringue, remove with slotted spoon and drain. I would not eat the raw egg version. Chill and traditionally drizzle with caramel. It is super easy and super impressive. "
DeirdreDahling
"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 boiling wat..." See moreer, turning once, and removing with a slotted spoon (similar to go away's directions). It's very easy and gives the islands slightly more structure (without making them crispy). My recipe also does not add any sugar to the egg whites, and even though I am a sugar fiend I still love it! Just make sure there's a little custard in every bite. :)"
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