Easy floating islands


 For an express recipe, the floating island is ideal. You all have eggs, sugar and milk in your cupboards. You don't even have to go to the supermarket, you just have to cook this dessert. Be careful, make room for gluttony

Ile flottante : découvrez les recettes de Cuisine ActuelleINGREDIENTS

For the custard:
4 egg yolks
125g caster sugar
½ l milk
1 vanilla pod
For the eggs in snow:
4 egg whites
2 c. powdered sugar

PREPARATION

STEP 1

For the custard, boil the milk in a saucepan. Cut the vanilla pod in 2, scrape the grains and add them to the milk with the pod pieces. Leave to infuse and cool.

2ND STEP

Separate the egg whites from the yolks. Save the whites for the rest of the recipe. In a bowl, mix the yolks with the powdered sugar with a mixer. Gradually pour the warm milk (to remove the vanilla pods or the pieces, pass the milk through a colander) over the beaten egg yolks. Whisk vigorously and pour everything back into the pan.

STEP 3

Heat gently to thicken for 10 min over low heat. The mixture should not boil. Make sure to stir the custard regularly with a wooden spatula. When it coats the spoon well, remove from the heat and let cool in a bowl. Then reserve in the refrigerator.

STEP 4


Île flottante pour deux | RicardoBeat the egg whites with an electric whisk. When they start to become firm, stir in the 2 tsp. powdered sugar and continue beating for a few minutes. In a large saucepan, boil water. Using a skimmer, cut out portions of egg white which you carefully immerse in simmering water for 30 sec on each side. When the eggs in snow are cooked, place them in the salad bowl of custard. Keep the easy floating islands in the refrigerator until ready to serve.