Floating Island
Heat milk with sugar and poach spoonfuls of whisked egg whites until just set. Chill, then spoon over custard sauce and finish with caramel or meringue.
Ingredients
milk
1 l
sugar
125 g
eggs (separate whites and yolks)
4
vanilla bean
1
Instructions
1
Prepare the egg whites
Separate the egg whites and yolks. Beat the egg whites until very stiff. Set the yolks aside in a bowl.
2
Heat the milk
Heat the milk with the sugar and vanilla bean until fully dissolved.
3
Cook the floating islands
When the milk is boiling, scoop the beaten egg whites with a large spoon into the milk (like snowballs). Let the whites float, then carefully turn them to cook the other side. Remove with a slotted spoon and drain on paper towels (do not exceed 1 minute per batch).
4
Make the custard sauce
Strain the milk to remove any remaining egg white bits. Set the yolks aside, then pour the hot milk (not boiling) over the yolks while stirring. Return to a clean pot and cook over low heat (preferably a water bath) while stirring constantly until thickened enough to coat a spoon. Remove from heat.
