Floating islands with crème anglaise

Recipe from: 6/15/1994 12:00:00 AM
floating islands

Ingredients 9
Servings 8
Time 00:30

Ingredients

  • Meringue:
  • 16
    egg whites
  • 500
    ml
    granulated sugar
  • finely chopped almonds mixed with vanilla sugar for sprinkling
  • 8
    egg yolks
  • 375
    ml
    sugar
  • 10
    ml
    vanilla essence or the seeds of a slit vanilla pod
  • 1
    Litres
    milk
 

Method

00:20
 
Meringue:
Beat egg whites until stiff peaks form, then gradually fold in sugar. Butter 8 straight-sided moulds or ovenproof cups (250 ml (1 cup) capacity) and fill to overflowing with mixture, rounding top.

Sprinkle with almonds and vanilla sugar. Bake in a bain-marie (water bath) at 190 ºC for 10 minutes, or until set.

Crème Anglaise:
Beat egg yolks with sugar until pale yellow and creamy. Add vanilla.

Boil milk in a separate saucepan. Whisking constantly, add a little beaten yolks to hot milk, then whisk briskly. S

lowly pour milk into egg mixture. Cook in a double boiler, stirring constantly with a wooden spoon, until slightly thickened. Remove and allow to cool.

When islands are ready, run a flat-bladed knife around rim of each dish and turn out onto a pool of crème anglaise.
 

Read more on: recipe  |  desserts  |  bake  |  eggs
 

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