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Floating Islands II

Rated as 3.86 out of 5 Stars

"This is a favorite dessert of everyone who tries it."
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Ingredients

30 m servings 220
Original recipe yields 6 servings

Directions

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  1. In a medium bowl, beat egg whites with salt until foamy. Gradually pour in 1/4 cup sugar, beating until stiff peaks form.
  2. Bring milk to a simmer in large saucepan over medium heat. Drop egg white mixture in six separate mounds into simmering milk, leaving one inch between mounds. Poach 3 to 5 minutes, turning once. Remove meringues with slotted spoon and drain. Remove milk from heat and set aside.
  3. Beat eggs and egg yolks in a large bowl. Beat in 1/2 cup sugar. Stir in milk from the saucepan.
  4. Cook milk mixture in a double boiler over simmering water, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Let cool before stirring in vanilla.
  5. To serve, pour custard in a dish and top with poached meringues.

Nutrition Facts


Per Serving: 220 calories; 6.4 31.3 9.3 171 106 Full nutrition

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Reviews

Read all reviews 13
  1. 14 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I really liked this recipe and so did my whole family. We like a sweeter custard so I added a little more sugar and it was great. There was too much meringue though--one egg white would have b...

Most helpful critical review

Maybe it's just me, but I didn't really like the taste of this dessert. It was pretty enough and not as difficult as I thought it would be.

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Maybe it's just me, but I didn't really like the taste of this dessert. It was pretty enough and not as difficult as I thought it would be.

I really liked this recipe and so did my whole family. We like a sweeter custard so I added a little more sugar and it was great. There was too much meringue though--one egg white would have b...

this happens to be the recipe that my husbands grandmother used when he was growing up in france. some recipes call for raw egg.....use this recipe instead.....poached is the way to go. we dri...

it tastes really good! i garnished it with finely hopped pistachios to give a little colour and a nutty tatse to it.

Flavour was a little weak, but wasn't too bad. If you have a problem with lumps in the custard, make sure that your not over cooking it....you don't want scrambled eggs, and strain it right away...

This recipe is fairly easy, though I had a hard time with lumps. Maybe I over cooked it? I like it enough that I have tried twice now to get it right and am getting closer. I added half of a v...

When I baby-sitted my nephew, Randall, I made this! First he looked at me and asked my what it was, i told him. He ate it and all he could say was: "Auntie Jennette do you have anymore!"

Tasty, but the custard came out really thin - more like eggnog.

It came out really good. I cooked it very slow on a very low fire and it did not lump up for me. I added some cardamom into the egg whites (the floating islands things). That came out pretty goo...