Steps to Make Cook And Beals Spin Float

Floating Island (Oeufs A La Neige)

Who knew that floats came in the shape of alligators and watermelons?

Recipe Summary Floating Island (Oeufs A La Neige)

A soft vanilla custard with floating clouds of poached meringue.

Ingredients | Cook And Beals Spin Float

3 eggs

½ cup white sugar, divided

¼ teaspoon salt

1 ½ cups whole milk

1 teaspoon vanilla extract

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.

Info | Cook And Beals Spin Float

prep: 25 mins cook: 25 mins additional: 1 hr total: 1 hr 50 mins Servings: 5 Yield: 5 servings

TAG : Floating Island (Oeufs A La Neige)

World Cuisine Recipes, European, French,