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Floating Island (small recipe) Recipe

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This recipe for Floating Island (small recipe), by , is from The Bourgeois / Tabor / Broussard / Sinor Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Janet L. Tabor


1 quart whole milk
2 cups sugar
Dash salt
cup corn starch
6 large eggs, separated (set egg whites aside for islands)
2 teaspoons pure vanilla extract
2 drops yellow food coloring

6 egg whites
1 tsp. pure vanilla extract
6 tbsp. sugar
2 cups whole milk

Custard instructions:
Heat 3 cups of milk in heavy saucepan, until simmering but not boiling. While milk is heating, place egg yolks in bowl of electric mixer, and beat on medium speed until pale yellow and thick. Gradually add sugar and salt while continuing to beat on medium speed. Lower mixer speed and gradually add corn starch and beat until well blended. Add food coloring and 1 cup of cold milk, gradually. Next, add 2 cups of the hot milk mixture to beaten ingredients, while mixing on low speed, to temper the egg yolks. Remove bowl from mixer and pour contents through a fine strainer, into the pot with the remaining cup of heated milk. Stirring constantly, cook mixture over medium heat until thick and beginning to bubble. Remove pot from heat and place in sink filled with ice water, to cool. Stir often to prevent skin from forming. Once cooled, add vanilla.

Island instructions:
Combine milk, cup of sugar and 1 teaspoon vanilla in a saucepan and heat to simmering, but not boiling. Meanwhile, beat egg whites and teaspoon vanilla with electric mixer, on medium speed, until foamy. With mixer running, add remaining cup of sugar, one tablespoon at a time, until stiff peaks form. Shape egg whites into small footballs using two tablespoons (for smoother islands, wet your spoons). Drop islands into simmering milk. Be sure not to overcrowd pot islands will expand as they cook. Place cover on pot, simmer for 2 minutes, then flip each island and cook in covered pot for 2 more minutes. Using slotted spoon, transfer cooked islands onto parchment or wax paper lined cookie sheet, to cool.

After custard and islands both cool, add islands to custard. Refrigerate and serve cold!

Number Of Servings:
Number Of Servings:




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