FLOATING ISLANDS II
This is a favorite dessert of everyone who tries it.
Provided by Jen
Categories Desserts Custards and Pudding Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- In a medium bowl, beat egg whites with salt until foamy. Gradually pour in 1/4 cup sugar, beating until stiff peaks form.
- 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.
- Beat eggs and egg yolks in a large bowl. Beat in 1/2 cup sugar. Stir in milk from the saucepan.
- 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.
- To serve, pour custard in a dish and top with poached meringues.
Nutrition Facts : Calories 219.5 calories, Carbohydrate 31.3 g, Cholesterol 171 mg, Fat 6.4 g, Protein 9.3 g, SaturatedFat 2.8 g, Sodium 106.3 mg, Sugar 31.1 g
FLOATING ISLAND (OEUFS A LA NEIGE)
A soft vanilla custard with floating clouds of poached meringue.
Provided by SUE WILLIAMS
Categories World Cuisine Recipes European French
Time 1h50m
Yield 5
Number Of Ingredients 5
Steps:
- 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 Facts : Calories 166.4 calories, Carbohydrate 23.6 g, Cholesterol 118.3 mg, Fat 5.3 g, Protein 6.1 g, SaturatedFat 2.3 g, Sodium 234.7 mg, Sugar 23.6 g
FLOATING ISLANDS
Provided by Food Network
Categories dessert
Time 5h25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a saucepan, bring the milk to a boil with the vanilla bean. Let sit 15 minutes to infuse. Whisk yolks with 1 cup of the sugar then temper with hot milk. Return to the heat and cook gently to thicken. Strain and place over ice water and stir to cool and thicken. Chill.
- Simmer 2 quarts of water in a large frying pan but do not boil. Meanwhile, beat the whites until stiff but not dry. Gradually add the remaining 3/4-cup of sugar and continue beating until glossy, about 30 more seconds. Place a large sheet pan next to the water, lined with waxed paper dampened slightly. Using a large star tip or 2 dessert spoons or an ice cream scoop, squeeze out rosettes onto the paper.
- Using a spatula, lift the rosettes off the paper 1 at time and slide them into the simmering water. Poach for 7 minutes on the bottom then turn over for 3 minutes, not allowing them to touch while poaching. Drain on a dish towel. Remove to a sheet pan and chill.
- Crystallized Rose Petals: Whisk water and egg white in medium-sized mixing bowl. Dip rose petals into mixture and stick to inside rim of bowl to drain. Dip both sides of drained petals in sugar and place on a sheet pan with parchment paper. Let dry for 4 hours in a warm place.
- Serve floating islands in a bowl of the vanilla sauce, garnished with rose petals.
FLOATING ISLANDS
Whip up some floating islands at your next dinner party, the retro-cool French dessert featuring crème anglaise, meringue and caramel
Provided by Anna Glover
Categories Dessert
Time 45m
Number Of Ingredients 8
Steps:
- Heat the milk and vanilla in a pan until steaming. Whisk the egg yolks and sugar in a large bowl until smooth and creamy. Continue whisking while you pour the hot milk over the egg yolks in a steady stream, until combined. Transfer back to the pan, and heat over a medium-low heat, stirring constantly, until thickened, about 10 mins. It shouldn't be custard thick, more of a thick double cream consistency. Transfer to a bowl, cover the surface with a scrunched piece of baking parchment and leave to cool. Once cool, chill until ready to serve.
- Put the egg white in a stand mixer. Whisk for 4-5 mins until you get soft peaks. With the motor still running, add the sugar 1 tbsp at a time, allowing it to be incorporated before adding the next. When all the sugar has been added, whisk for another 2-3 mins until stiff.
- Pour the milk and 200ml water into a wide pan or medium frying pan and heat until steaming, but not boiling. Add heaped teaspoons of the meringue mix into the milk, using another teaspoon to slide the meringue off the spoon, and gently poach for 3-4 mins (you don't need to move them around). Carefully turn the meringues over and cook the other side for 3-4 mins until set. Remove the meringues from the milk and leave to cool on a plate.
- To make the caramel, heat the sugar, 1 tbsp water and pinch of salt in a small pan and cook on a medium heat until you get a lightly golden caramel, about 10 mins. Keep warm for drizzling at the end.
- To serve, briefly stir, then spoon the custard into four ramekins or small bowls. Top each with a meringue and a drizzle of caramel.
Nutrition Facts : Calories 383 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 58 grams sugar, Protein 10 grams protein, Sodium 0.5 milligram of sodium
FLOATING ISLANDS WITH CARAMEL SAUCE
Fluffy poached meringue is served over a rich crème anglaise in this classic dinner party dessert
Provided by Rick Stein
Categories Dessert, Treat
Time 35m
Number Of Ingredients 11
Steps:
- To make the caramel sauce, put the sugar in a small, heavy-based pan over a high heat and cook for a few mins until it has melted to an amber colour. Remove from the heat and carefully add 3 tbsp water - watch out as it will spit quite violently. Stir until smooth and set aside to cool completely.
- Whisk the egg whites and vanilla essence together to soft peaks, add the caster sugar and whisk until you have a stiff, glossy mix. Grease four ramekins or small pudding moulds with sunflower oil, then gently spoon the meringue mixture into a piping bag. Snip the end off the bag and pipe out the mixture to half fill the ramekins. Put them in a large shallow pan or roasting tin and pour boiling water from a kettle into the pan around the ramekins, stopping when the water comes halfway up the ramekins or before it fills the pan. Cover with a lid or tin foil and place over a medium heat so that the water is just simmering. Cook for 4-6 mins, then take the ramekins out of the water and, while still warm, run a palette knife all the way around the edge of the meringue to release it and carefully turn out onto a sheet of baking paper. Set aside at room temperature for up to 4 hrs until serving.
- To make the crème anglaise, put the milk and cream into a large pan. Cut the vanilla pod in half lengthways and scrape out the seeds. Add the seeds and pod to the pan and bring to the boil, then take off the heat to cool slightly. Whisk together the egg yolks and 75g of sugar until pale and creamy, then whisk in the cornflour and 4 tbsp sugar.
- Discard the vanilla pod, then add the egg mixture to the warm milk and cream, and heat gently for 4-5 mins, stirring continuously until it starts to thicken and coats the back of a spoon. Strain through a sieve into a large jug and cover with cling film. Leave to cool, then chill in the fridge until serving.
- To serve, pour a pool of chilled custard into each bowl then carefully top with a meringue. Drizzle over the caramel syrup and serve immediately.
Nutrition Facts : Calories 534 calories, Fat 21 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 70 grams sugar, Protein 10 grams protein, Sodium 0.3 milligram of sodium
FLOATING ISLANDS WITH LEMON-SCENTED CUSTARD SAUCE AND RASPBERRIES
Provided by Jeanne Thiel Kelley
Categories Mixer Egg Dessert Bake Kid-Friendly Mother's Day Raspberry Lemon Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- For sauce:
- Bring cream and milk to simmer in heavy medium saucepan. Using whisk, beat egg yolks and sugar in medium bowl until light, about 2minutes. Gradually whisk hot cream mixture into yolks. Return mixture to saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Pour custard into bowl. Stir in lemon juice and peel. Cool slightly, then chill uncovered until cold. do ahead Sauce can be made 2 days ahead. Cover and keep refrigerated.
- For meringue islands:
- Preheat oven to 350°F. Generously butter six 3/4-cup soufflé dishes and dust with sugar. Place on baking sheet. Using electric mixer, beat egg whites with pinch of salt in large bowl until soft peaks form. Gradually beat in sugar. Continue beating until stiff and glossy. Divide meringue among prepared souffl dishes, mounding slightly. Bake until meringues puff and begin to brown lightly on top and tester inserted into center comes out clean, about 15 minutes. Cool to room temperature, at least 20 minutes and up to 3 hours (meringues will deflate).
- Divide custard sauce among 6 shallow soup bowls. Carefully run small sharp knife around edge of meringues to loosen, if necessary. Invert meringues, then turn top side up and place on sauce. Garnish with lemon slices and sprinkle with raspberries.
ŒUFS à LA NEIGE (SNOW EGGS)
Inspired by French Roots: Two cooks, two countries & the beautiful food along the way by Jean-Pierre Moullé and Denise Lurton Moullé (of Two Bordelais) It's common to poach the meringues in milk, then use the milk afterward as the base for the crème anglaise, which Denise does in the book. However I like the custard to be really, really cold when served, so I make the custard sauce well in advance (it can be made up to three days ahead and refrigerated), so it's hyper well-chilled when it hits the bowls. I chill the individual serving bowls, too. If you want to poach the meringues in the milk, Denise offers instructions and proportions in the book. Although Americans are the ones prone to "going to the extreme," I dialed down the egg yolks in Denise's crème anglaise. She uses eight, I use six - so feel free to use either. You'll notice I got a few larger blobs of caramel in mine because I was trying to drizzle the caramel while take pictures of it, which isn't recommended (especially if you like to bake barefoot.) So be "present" when making and drizzling the caramel. But when eating the finished dessert, you can do so with abandon.
Provided by David
Number Of Ingredients 9
Steps:
- To make the crème anglaise, combine the milk and sugar in a medium saucepan. Split the ½ vanilla bean lengthwise then scrape out the seeds and put them, and the pod, into the milk. In a separate bowl, whisk together the egg yolks. (Use six if you want a standard custard sauce, eight if you prefer it extra-rich.)
- Make an ice bath by nesting a medium size metal bowl in a large bowl filled with ice and a little cold water. Set a mesh strainer over the top.
- Heat the milk until steaming. Whisk some of the warmed milk mixture into the egg yolks, then scrape the warmed yolks back into the saucepan. Cook over medium-low heat, stirring constantly with a heatproof spatula, scraping the bottom, sides, and corners of the pan, until the custard is thick enough to coat the spatula. Don't let the mixture boil.
- Immediately strain the custard through the mesh strainer into the chilled bowl. Pluck out the vanilla pod, wipe off any bits of egg on it, and return it to the warm custard. Stir the crème anglaise to help cool it down. Once cool, refrigerate.
- To make the meringues, line a baking sheet lined with a clean tea towel or paper towels. In a large, wide saucepan or casserole, fill it about halfway with water and heat it until it comes to a lively simmer.
- In the bowl of a stand mixer fitted with the whisk attachment at medium speed, or by hand with a whisk, whip the egg whites with the salt until they are foamy. Increase the speed of the mixer (or your whipping, with the whisk) until the egg whites begin to start holding their shape. Whip in the 1/3 cup sugar, one tablespoon at a time, until the whites hold their shape when you lift the whip. Do not overwhip or the meringues will be dry.
- Using two large soup spoons, scoop up a generous amount of the meringue onto one spoon - it should be heaped up so high that it threatens to fall off - then take the second spoon to scrape it off, dropping the oval of meringue into the simmering water. (You might be tempted to spend a few moments shaping the meringue into a nicer oval with the second spoon before scraping it off, but in the finished dessert, it won't really matter much all that much. Remember, this is a home-style dessert.) Don't crowd too many into the pot; they should be allowed to float freely. Doing six at a time is usually a good number. Plan on getting sixteen meringues from the egg whites, total. But don't worry if you don't; two makes a good portion for some people, others want three.
- Poach the meringues for 3 to 4 minutes, then flip each one with a slotted spoon, and poach for another 3 to 4 minutes. Remove the meringues with a slotted spoon and put them on the lined baking sheet. Poach the remaining meringues.
- When all the meringues have been poached, pour the crème anglaise into a large, wide, chilled bowl. Nest the meringues close together on the top, floating them in the crème anglaise.
- To make the caramel, heat the sugar and water in a skillet, swirling it as little as possible, if necessary, so it cooks evenly, until it turns a medium amber color. Turn off the heat and use a spoon to drizzle the caramel over the meringues.
FLOATING ISLAND
Provided by Food Network
Categories dessert
Time 1h
Yield 4 to 8 servings, makes about 8
Number Of Ingredients 7
Steps:
- In a large, wide saucepan, bring the milk and vanilla bean to a simmer.
- To make the meringues: In a mixing bowl, beat the egg whites until soft peaks form. Gradually beat in 1/2 cup sugar and continue beating until stiff but not dry. Scoop up several large serving spoonfuls and poach on the simmering milk, about 3 minutes on each side. Remove with a slotted spoon and place on serving plate. Repeat until all the egg whites have been used.
- To make the creme Anglaise: in another large mixing bowl, whisk together egg yolks and 1/2 cup sugar until light and ribbon-y. Add the warm milk to the egg yolk mixture and return to the saucepan. Cook, over low heat, stirring constantly without letting it come to a boil, until mixture thickness and coats back of spoon. Strain and flavor with rum and vanilla extract. Ladle creme Anglaise around poached meringues.
- To make the Caramel: in a small saucepan, cook the remaining 1 cup sugar until caramelized, stirring constantly. Stir in the almonds. Turn off heat, being careful not to burn the caramel. Carefully spoon caramel over the meringue.
MERINGUE SNOWBALLS IN CUSTARD
My family has passed down this elegant dessert generation by generation. It started with my Russian great-grandmother, who traveled to America more than 100 years ago. I love continuing the tradition with her recipe. -Tonya Burkhard, Palm Coast, Florida
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. In a large heavy saucepan, whisk egg yolks, eggs, 1 cup sugar and cornstarch until blended; stir in 4 cups milk. Cook over medium-low heat 10-15 minutes or until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately. Strain through a fine-mesh strainer into a large bowl., Place bowl in an ice-water bath. Stir occasionally for 5 minutes. Stir in 1-1/2 teaspoons vanilla. Press plastic wrap onto surface of custard. Refrigerate until cold, about 1 hour., For snowballs, add cream of tartar to egg whites; beat on medium speed until foamy. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Stir in remaining vanilla. Continue beating until stiff glossy peaks form., In a large heavy skillet, bring remaining milk barely to a simmer over medium-low heat. Working in batches and using two soup spoons, drop meringue by 1/3 cupfuls into milk; poach meringues 4-6 minutes or until firm to the touch, turning once. Using a slotted spoon, remove meringues to paper towels to drain. Repeat with remaining meringue, making a total of 12 snowballs. (Discard remaining milk.) If desired, serve with pecans.
Nutrition Facts : Calories 216 calories, Fat 6g fat (3g saturated fat), Cholesterol 105mg cholesterol, Sodium 88mg sodium, Carbohydrate 32g carbohydrate (31g sugars, Fiber 0 fiber), Protein 7g protein.
FLOATING ISLANDS (MERINGUE/CUSTARD)
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 with caramel.
Provided by dora lefloch @dora64
Categories Puddings
Number Of Ingredients 10
Steps:
- In a medium bowl, beat egg whites with salt until foamy. Gradually pour in 1/4 cup sugar, beating until stiff peaks form.
- # 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.
- Beat eggs and egg yolks in a large bowl. Beat in 1/2 cup sugar. Stir in milk from the saucepan.
- # 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.
- To serve, pour custard in a dish and top with poached meringues.
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5/5 (2)Total Time 1 hr 10 minsCategory DessertsCalories 390 per serving
- In a saucepan, off the heat, whisk together the egg yolks, sugar and vanilla until the mixture lightens in colour.
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter a 2 litres (8 cups) capacity and about 10-cm (4-inch) high domed tube pan (with or without ornaments).
- In a bowl, combine the strawberries and sugar. Let stand for about 10 minutes to allow the sugar to dissolve completely.
- Pour the cold custard in a large and deep serving bowl. Add the floating island. Drizzle with the strawberry salsa and serve.
FLOATING ISLANDS RECIPE | BON APPéTIT
From bonappetit.com
Servings 6Published 2005-02-01
- Scrape seeds from vanilla bean halves into heavy small saucepan; add beans. Add milk and bring to simmer over medium-high heat. Remove from heat, cover, and steep 10 minutes.
- Whisk yolks and sugar in heavy medium saucepan until thick, about 2 minutes. Gradually whisk in warm milk mixture (including vanilla beans). Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 9 minutes (do not boil).
- Lay smooth kitchen towel on work surface. Pour milk into medium (10-inch) skillet. Bring milk to simmer over medium heat.
- Using electric mixer, beat egg whites in large bowl until foamy. Add salt and beat until whites hold soft peaks. Add sugar, 1 tablespoon at a time, beating until whites are stiff and glossy.
- Stir sugar and 1/4 cup water in heavy small saucepan over medium heat until sugar dissolves. Increase heat and bring to boil, brushing down sides of pan with wet pastry brush to dissolve any sugar crystals.
- Spoon some sauce into center of each plate. Arrange 2 meringues on each. Dip fork into caramel and wave back and forth over meringues so that caramel comes off in strands that harden like threads, and serve.
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FLOATING ISLANDS RECIPE | MYRECIPES
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Servings 8Published 2016-10-11Total Time 3 hrs 30 mins
- Prepare the crème anglaise: Whisk egg yolks together in a medium bowl, and set aside. Combine half-and-half and sugar in a medium saucepan. Scrape seeds from vanilla bean into half-and-half mixture, and cook over medium, stirring occasionally, until mixture begins to simmer (but not boil), about 15 minutes.
- Whisk 1 cup of hot half-and-half mixture into egg yolks; slowly pour the yolk mixture into remaining half-and-half mixture. Cook over low, stirring constantly, until mixture thickens and coats the back of a wooden spoon, about 10 minutes.
- Beat egg whites with an electric mixer fitted with a whisk attachment on medium-high speed in a large metal bowl until foamy. Add cream of tartar and pinch of salt, and beat until combined.
- Bake in preheated oven until a little firm but still springy and not browned, 1 1/2 to 2 hours. Remove meringues from oven, and cool completely, about 45 minutes.
- Prepare the caramel: Cook sugar in a small, heavy saucepan over medium-high, whisking constantly, until sugar is completely melted and begins to brown.
- Assemble: Divide the crème anglaise among 8 individual shallow bowls or dessert plates. Place 1 meringue cloud in each bowl. Pour caramel over meringues, or dip a fork into the caramel, and drizzle over meringues.
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