Floating islands with crème anglaise

8 servings Prep: 30 mins, Cooking: 20 mins
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This classic dessert is one that will wow your guests!

By Food24 November 03 2009
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Ingredients (7)

16.00 eggs — white
500.00 ml sugar — granulated
almonds — finely chopped, mixed with vanilla sugar
8.00 eggs — just the yolks
375.00 ml sugar
10.00 ml vanilla — essence or seeds
1.00 Litres milk
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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.

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