Floating Island
Preparation time: 15 min
Cooking time: 30 min
Serves 6
INGREDIENTS
-
Custard:
- 2 cups of milk
- 4 egg yolks
- 1/2 cup sugar
- 1 vanilla bean
Beaten egg whites:
- 4 egg whites
- 1/2 cup sugar
- 2 cups of milk for cooking
METHOD
Custard:
Place the egg yolks and the sugar in a mixing bowl and whisk vigorously to whiten the mixture.
Bring the milk to a boil with the vanilla bean in a CRISTEL® saucepan.
Once the milk is hot, pour it over the yolks and pour the mixture back into the saucepan. Cook on low heat, stirring continuously with a spatula so that the eggs do not coagulate until reaching 183°F (84°C).
Pour the custard into a bowl and stir regularly as it cools.
Beaten egg whites:
Beat the egg whites with the sugar to make a meringue.
Simmer 2 cups of milk in the saucepan.
Use two large spoons to form oval-shaped dumplings with the egg whites, then poach them in the milk.
Cook them for 1 minute on each side.
Drain the egg whites on a paper towel.
Serve the custard cold with egg white and liquid caramel.