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Floating islands

Recipe from: 01 September 2014
recipes, dessert, eggs

Ingredients 5
Servings 6
Time 00:15


  • 500
  • 4
    eggs, separated
  • 250
    castor sugar
  • 5
  • 5
    vanilla essence


Heat the milk to just below boiling point. Beat the egg whites until they just form soft peaks. Add half the castor sugar by the spoonful, beating continuously until the mixture is stiff.

Carefully place spoonfuls of meringue (use 2 wet dessert spoons) in the hot milk and poach for 1 minute on both sides. Remove the meringues and place them on waxed paper.

Beat the egg yolks and the remaining castor sugar together until pale yellow. Add the cornflour and beat well. Gradually add the slightly cooled milk, stirring continuously. Add the vanilla essence and mix.

Pour the egg yolk mixture in the top half of a double boiler. Heat over boiling water, stirring continuously until the mixture thickens. (Do not bring the mixture to the boil.)

Pour the custard sauce into individual dessert bowls or side bowls or plates and place the meringues on top.


Read more on: dessert  |  eggs  |  recipes


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