nutritional information

Per Serving (1/2 cup custard with 3 meringue islands):

  • Calories: 196
  • Protein: 8 g
  • Total Fat: 4 g
  • Saturated Fat: 1 g
  • Carbohydrates: 34 g
  • Cholesterol: 144 mg
  • Sodium: 108 mg
  • Fiber: 1 g
  • Sugar: 33 g

Floating Islands

Floating Islands

Serves 6

This classic bistro dessert is a fantastic example of culinary economy. The whites of 4 eggs are used to make meringues, which float in creamy custard thickened with the yolks.
  • 4 large egg yolks
  • ⅓ cup sugar
  • 2 ½ cups skim milk
  • 1 tsp. vanilla extract
Meringue Islands
  • 4 large egg whites
  • ½ cup sugar
  • Pinch salt
  • ½ tsp. vanilla extract
  • Ground nutmeg, for garnish
  • Caramel sauce, optional

1. To make Custard: Whisk yolks with sugar in bowl 2 minutes, or until thick and pale yellow in color. Bring milk to a boil in medium saucepan. Whisk 1/2 cup hot milk into egg mixture until blended. Whisk in remaining milk in steady stream until smooth. Return mixture to saucepan, and cook over medium-low heat 5 minutes, or until thickened but not boiling, stirring constantly. Strain into clean bowl, cool, then stir in vanilla.

2. To make Meringue Islands: Line baking sheet with 2 layers paper towels. Beat egg whites with electric mixer on low speed  2 minutes, or until frothy. Add 2 Tbs. sugar and pinch salt, increase speed to medium, and beat 1 minute, or until meringue begins to turn white. Add  2 Tbs. sugar, and beat 2 minutes more. Add remaining sugar, and beat 4 to 5 minutes, or until firm peaks form. Beat in vanilla extract until just combined.

3. Bring 1 inch water to a simmer in large skillet over medium heat. Using 2 soupspoons, scoop and scrape 6 dollops of meringue into simmering water. Poach 1 minute. Flip meringues, and poach 1 minute more, or until puffy and firm. Transfer to prepared baking sheet, and repeat with remaining egg white mixture to make 18 meringues. Cool.

4. Ladle 1/2 cup Custard into each of 6 shallow serving bowls. Float 3 Meringue Islands atop each serving. Sprinkle with nutmeg, and drizzle with caramel sauce, if using.

April 2009

you might also like