Try this Floating Island recipe, or contribute your own.

Still searching for what to cook ?

Name: Floating Island
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 c Sugar; 1/8 ts Vanilla; 1/2 c Water; 2 c milk; 4 lg Eggs separated; 1/2 c Sugar

Find the most delicious recipes here

INGREDIENTS

1 c Sugar
1/8 ts Vanilla
1/2 c Water
2 c milk
4 lg Eggs ; separated
1/2 c Sugar

Servings

INSTRUCTIONS

Put the egg whites in a mixing bowl and beat slowly at first. As the egg whites thicken, add 1/4 cup of sugar and increase the beating speed until the whites hold very stiff peaks. Scald the milk and add 1/4 cup of sugar and vanilla. Stir the mixture until the sugar has dissolved. Poach the egg whites in milk for 4 to 5 minutes, turning once. The idea here is to drop large dollops of the beaten egg white/sugar mixture onto the surface of the milk until they are cooked through. These will be the "islands" for this exotic dessert. Remove to serving platter. Beat the egg yolks with the remaining 1/2 cup of sugar in a bowl and add the hot milk, stirring vigorously. Cool and strain. Make a caramel by boiling 1/2 cup of sugar and 1/2 cup of water to a syrup. Serve the cooled milk-and-egg mixture with the islands and drizzle caramel on top. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Gerard Crozier, Croziers Restaurant, New Orleans

NOTES

Alert editor

Floating Island

1 c Sugar
1/8 ts Vanilla
1/2 c Water
2 c milk
4 lg Eggs separated
1/2 c Sugar

Put the egg whites in a mixing bowl and beat slowly at first. As the  egg whites thicken, add 1/4 cup of sugar and increase the beating speed  until the whites hold very stiff peaks.         Scald the milk and add 1/4 cup of sugar and vanilla. Stir the mixture  until the sugar has dissolved.         Poach the egg whites in milk for 4 to 5 minutes, turning once. The  idea here is to drop large dollops of the beaten egg white/sugar mixture  onto the surface of the milk until they are cooked through. These will be  the "islands" for this exotic dessert.  Remove to serving platter.         Beat the egg yolks with the remaining 1/2 cup of sugar in a bowl and  add the hot milk, stirring vigorously. Cool and strain.         Make a caramel by boiling 1/2 cup of sugar and 1/2 cup of water to a  syrup.         Serve the cooled milk-and-egg mixture with the islands and drizzle  caramel on top.         Source: Great Chefs of New Orleans, Tele-record Productions       :    Box 71112, New Orleans, Louisiana - 1983       :    Chef Gerard Crozier, Croziers Restaurant, New Orleans

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (520g)
Recipe Makes: 4

Calories: 1244
Calories from Fat: 229 (18%)

Amt Per Serving		% DV

	Total Fat 25.5g	34 %
	Saturated Fat 8.1g	41 %
	Monounsaturated Fat 9.7g
	Polyunsanturated Fat 3.4g
Cholesterol 1059.9mg		326 %
Sodium 363mg		13 %
Potassium 385.6mg		10 %
Total Carbohydrate 228.3g		67 %
	Dietary Fiber 0g	0 %
	Sugars, other 228.3g
Protein 32.5g		46 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1244

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe