Floating Islands II

Directions

1. In a medium bowl, beat egg whites with salt until foamy. Gradually pour in 1/4 cup sugar, beating until stiff peaks form.
2. Bring milk to a simmer in large saucepan over medium heat. Drop egg white mixture in six separate mounds into simmering milk, leaving one inch between mounds. Poach 3 to 5 minutes, turning once. Remove meringues with slotted spoon and drain. Remove milk from heat and set aside.
3. Beat eggs and egg yolks in a large bowl. Beat in 1/2 cup sugar. Stir in milk from the saucepan.
4. Cook milk mixture in a double boiler over simmering water, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Let cool before stirring in vanilla.
5. To serve, pour custard in a dish and top with poached meringues.

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Reviews (12)

Your Rating:

7

K_ONION

Apr. 27, 2004

"Maybe it's just me, but I didn't really like the taste of this dessert. It was pretty enough and not as difficult as I thought it would be...." See more"

6

BRAZILNUT

Dec. 6, 2005

"I really liked this recipe and so did my whole family. We like a sweeter custard so I added a little more sugar and it was great. There was too much meringue though--one egg white would have been su..." See morefficient and that is all I will use in the future."

4

me

Jul. 21, 2008

"this happens to be the recipe that my husbands grandmother used when he was growing up in france. some recipes call for raw egg.....use this recipe instead.....poached is the way to go. we drizzle w..." See moreith caramel."