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My review
Floating Island (Oeufs a la Neige)
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SUE WILLIAMS
"A soft vanilla custard with floating clouds of poached meringue."
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Ingredients
1 h 50 m servings 166Original recipe yields 5 servings
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Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 9Most helpful
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Newest
12/19/2001
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 ...
5/30/2008
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 o...
8/26/2009
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 boili...
3/29/2004
I've been looking for this recipe for years. It was a family tradition at Christmas. We called them "snowballs". Nice and light dessert.
1/30/2005
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.
8/22/2012
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 mering...
10/24/2010
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.
1/25/2015
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.
8/6/2012
I have been using powdered egg whites for my baked Alaska and floating islands.