Ingredients1 h 50 m servings 166 cals
- 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.
- 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.
Per Serving: 166 calories; 5.3 g fat; 23.6 g carbohydrates; 6.1 g protein; 118 mg cholesterol; 235 mg sodium. Full nutrition
ReviewsRead all reviews 9
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 ...
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 o...
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 boili...
I've been looking for this recipe for years. It was a family tradition at Christmas. We called them "snowballs". Nice and light dessert.
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.
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 mering...
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.
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.