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Floating Island with Custard Sauce Recipe

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This recipe for Floating Island with Custard Sauce, by , is from The Lucky Duck Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbie Lewis Champlin
Added: Saturday, June 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
This is made in stages. First, make the meringues.

Whip until stiff: 3 egg whites & 1/8 tsp. salt

Beat in gradually: 1/4 c. sugar & 1/2 tsp. vanilla or almond extract

Scald: 2 c. milk ( I would use whole milk) Use a good size skillet to do this.

Drop the meringue mixture from a tablespoon in rounds onto the milk. Poach them gently without letting the milk boil, for about 4 minutes, turning them once. Lift them out carefully with a slotted spoon onto a towel. Use the milk to make the custard sauce.

Directions:
Directions:
Custard Sauce:

Beat slightly: 3 or 4 egg yolks

Add: 1/4 c. sugar & 1/8 tsp. salt

Scald and stir in slowly the 2 cups of milk. Stir it constantly until it begins to thicken. Do not let it boil. Cool. Add 1 tsp. vanilla. Chill in a 2 qt. dish. Place the meringues on top of custard sauce and chill thoroughly. Can be served hot or cold.


Number Of Servings:
Number Of Servings:
Serves 4
Personal Notes:
Personal Notes:
This is fabulous. Mom made this when we were kids. Daddy loved it. I took it to Carol and Bruce's a couple of times when Mother and Daddy would be with us!! Her old "Joy of Cooking" says that the egg whites can be heaped on the custard and placed in a 500 degree oven for 2 minutes to brown the tips of the meringue.

 

 

 

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