A soft vanilla custard with floating clouds of poached meringue.

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Recipe Summary

prep:
25 mins
cook:
25 mins
additional:
1 hr
total:
1 hr 50 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Separate two of the eggs. In top of double boiler, combine 1 whole egg and 2 yolks with 1/4 cup sugar and the salt, whisking until smooth. Whisk in the milk and cook over simmering water, stirring constantly with a spatula or wooden spoon. When the custard thickens enough to coat the back of a spoon, remove it from the heat. (Do not boil. If custard should start to curdle, remove from heat and beat vigorously until smooth.) Pour the custard through a strainer into a bowl and stir in the vanilla extract. Cool and refrigerate.

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  • In a heat-proof bowl, lightly whisk the 2 egg whites with the remaining 1/4 cup sugar, just enough to dissolve the sugar. Place the bowl on top of a pot of simmering water and stir constantly until the temperature of the whites reaches 145 degrees F (63 C) or hotter. Immediately remove the bowl from the heat, and use an electric mixer to beat the warm egg whites until they form stiff, glossy peaks.

  • Pour the chilled custard into a serving dish. Drop the meringue by heaping tablespoons onto the custard to make islands. Chill before serving.

Nutrition Facts

166 calories; protein 6.1g 12% DV; carbohydrates 23.6g 8% DV; fat 5.3g 8% DV; cholesterol 118.3mg 39% DV; sodium 234.7mg 9% DV. Full Nutrition
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Reviews (10)

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Most helpful positive review

Rating: 5 stars
10/09/2003
After struggling with Martha Stewarts version of this recipe I found this recipe equal to her version in flavor and presentation without the hassle of her version. My family loved it even our 8 year old grandson gave it a thumbs up! Read More
(35)
14 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
10/09/2003
After struggling with Martha Stewarts version of this recipe I found this recipe equal to her version in flavor and presentation without the hassle of her version. My family loved it even our 8 year old grandson gave it a thumbs up! Read More
(35)
Rating: 5 stars
05/31/2008
this is a recipe my husband said his grandmother use to make him....when i make the meringue i very gently spoon in large dollups on top of steeping milk, poach gently for 3-5 minutes, turning once to cook meringue, remove with slotted spoon and drain. I would not eat the raw egg version. Chill and traditionally drizzle with caramel. It is super easy and super impressive. Read More
(33)
Rating: 5 stars
08/26/2009
I LOVE this recipe but also would not eat the raw egg version. I learned it with some different proportions and directions including cooking the dollops of egg white for a few seconds in boiling water turning once and removing with a slotted spoon (similar to go away's directions). It's very easy and gives the islands slightly more structure (without making them crispy). My recipe also does not add any sugar to the egg whites and even though I am a sugar fiend I still love it! Just make sure there's a little custard in every bite.:) Read More
(12)
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Rating: 5 stars
03/30/2004
I've been looking for this recipe for years. It was a family tradition at Christmas. We called them "snowballs". Nice and light dessert. Read More
(8)
Rating: 4 stars
01/30/2005
I made this for a friend who had fond childhood memories of this dessert. She was very pleased and I have already made it again because I enjoyed it as well. Read More
(5)
Rating: 5 stars
08/22/2012
We have edited this recipe to include a step to cook the meringue. You may omit this step and use pasteurized-in-the-shell eggs if you prefer; pasteurized eggs take longer to whip into a meringue but will work just fine in this recipe. Read More
(4)
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Rating: 4 stars
10/27/2010
This is very similar to a recipe my grandmother used to make in the 60's which was from the Better Homes and Garden cookbook called Susan's Snow Pudding. Very good and easy. Read More
(4)
Rating: 5 stars
01/26/2015
so good and worth the effort. HUNGARIAN FLOATING ISLANDS MADÁRTEJ This is what my dad remembered as when he was young. I used a torch to brown the meringue. Read More
(1)
Rating: 4 stars
08/22/2012
I have been using powdered egg whites for my baked Alaska and floating islands. Read More
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