Best 7 Floating Islands Meringuecustard Recipes

FLOATING ISLAND (OEUFS A LA NEIGE)

Steps:

• 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.

FLOATING ISLANDS

Steps:

• Heat the milk and vanilla in a pan until steaming. Whisk the egg yolks and sugar in a large bowl until smooth and creamy. Continue whisking while you pour the hot milk over the egg yolks in a steady stream, until combined. Transfer back to the pan, and heat over a medium-low heat, stirring constantly, until thickened, about 10 mins. It shouldn't be custard thick, more of a thick double cream consistency. Transfer to a bowl, cover the surface with a scrunched piece of baking parchment and leave to cool. Once cool, chill until ready to serve.
• Put the egg white in a stand mixer. Whisk for 4-5 mins until you get soft peaks. With the motor still running, add the sugar 1 tbsp at a time, allowing it to be incorporated before adding the next. When all the sugar has been added, whisk for another 2-3 mins until stiff.
• Pour the milk and 200ml water into a wide pan or medium frying pan and heat until steaming, but not boiling. Add heaped teaspoons of the meringue mix into the milk, using another teaspoon to slide the meringue off the spoon, and gently poach for 3-4 mins (you don't need to move them around). Carefully turn the meringues over and cook the other side for 3-4 mins until set. Remove the meringues from the milk and leave to cool on a plate.
• To make the caramel, heat the sugar, 1 tbsp water and pinch of salt in a small pan and cook on a medium heat until you get a lightly golden caramel, about 10 mins. Keep warm for drizzling at the end.
• To serve, briefly stir, then spoon the custard into four ramekins or small bowls. Top each with a meringue and a drizzle of caramel.

FLOATING ISLANDS WITH LEMON-SCENTED CUSTARD SAUCE AND RASPBERRIES

Steps:

• For sauce:
• Bring cream and milk to simmer in heavy medium saucepan. Using whisk, beat egg yolks and sugar in medium bowl until light, about 2minutes. Gradually whisk hot cream mixture into yolks. Return mixture to saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Pour custard into bowl. Stir in lemon juice and peel. Cool slightly, then chill uncovered until cold. do ahead Sauce can be made 2 days ahead. Cover and keep refrigerated.
• For meringue islands:
• Preheat oven to 350°F. Generously butter six 3/4-cup soufflé dishes and dust with sugar. Place on baking sheet. Using electric mixer, beat egg whites with pinch of salt in large bowl until soft peaks form. Gradually beat in sugar. Continue beating until stiff and glossy. Divide meringue among prepared souffl dishes, mounding slightly. Bake until meringues puff and begin to brown lightly on top and tester inserted into center comes out clean, about 15 minutes. Cool to room temperature, at least 20 minutes and up to 3 hours (meringues will deflate).
• Divide custard sauce among 6 shallow soup bowls. Carefully run small sharp knife around edge of meringues to loosen, if necessary. Invert meringues, then turn top side up and place on sauce. Garnish with lemon slices and sprinkle with raspberries.

FLOATING ISLANDS (MERINGUE/CUSTARD)

Steps:

• In a medium bowl, beat egg whites with salt until foamy. Gradually pour in 1/4 cup sugar, beating until stiff peaks form.
• # 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.
• Beat eggs and egg yolks in a large bowl. Beat in 1/2 cup sugar. Stir in milk from the saucepan.
• # 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.
• To serve, pour custard in a dish and top with poached meringues.

FLOATING ISLAND

Steps:

• In a large, wide saucepan, bring the milk and vanilla bean to a simmer.
• To make the meringues: In a mixing bowl, beat the egg whites until soft peaks form. Gradually beat in 1/2 cup sugar and continue beating until stiff but not dry. Scoop up several large serving spoonfuls and poach on the simmering milk, about 3 minutes on each side. Remove with a slotted spoon and place on serving plate. Repeat until all the egg whites have been used.
• To make the creme Anglaise: in another large mixing bowl, whisk together egg yolks and 1/2 cup sugar until light and ribbon-y. Add the warm milk to the egg yolk mixture and return to the saucepan. Cook, over low heat, stirring constantly without letting it come to a boil, until mixture thickness and coats back of spoon. Strain and flavor with rum and vanilla extract. Ladle creme Anglaise around poached meringues.
• To make the Caramel: in a small saucepan, cook the remaining 1 cup sugar until caramelized, stirring constantly. Stir in the almonds. Turn off heat, being careful not to burn the caramel. Carefully spoon caramel over the meringue.

MERINGUE SNOWBALLS IN CUSTARD

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. In a large heavy saucepan, whisk egg yolks, eggs, 1 cup sugar and cornstarch until blended; stir in 4 cups milk. Cook over medium-low heat 10-15 minutes or until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately. Strain through a fine-mesh strainer into a large bowl., Place bowl in an ice-water bath. Stir occasionally for 5 minutes. Stir in 1-1/2 teaspoons vanilla. Press plastic wrap onto surface of custard. Refrigerate until cold, about 1 hour., For snowballs, add cream of tartar to egg whites; beat on medium speed until foamy. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Stir in remaining vanilla. Continue beating until stiff glossy peaks form., In a large heavy skillet, bring remaining milk barely to a simmer over medium-low heat. Working in batches and using two soup spoons, drop meringue by 1/3 cupfuls into milk; poach meringues 4-6 minutes or until firm to the touch, turning once. Using a slotted spoon, remove meringues to paper towels to drain. Repeat with remaining meringue, making a total of 12 snowballs. (Discard remaining milk.) If desired, serve with pecans.

FLOATING ISLANDS

Steps:

• For the creme anglaise: Add the milk, heavy cream and a pinch of salt to a large saucepan over medium heat. Add the vanilla seeds and scraped pod. When the cream begins to simmer, remove it from the heat and allow to steep for 10 minutes. Remove the pod and bring the cream mixture back to a simmer.
• In a small bowl, whisk together the egg yolks and sugar. Temper the eggs by pouring in a small amount of hot cream while continuously whisking. Pour the egg mixture back into the pan with the remaining cream mixture and continue to whisk over medium-low heat until fully incorporated.
• Continue to whisk until the mixture begins to thicken, being careful not to let it boil, as this may scramble your eggs. When the creme anglaise can coat the back of a spoon, it's ready to strain through a fine-mesh strainer. Cover and refrigerate until completely chilled, at least 1 hour.
• For the meringue islands: add the egg whites to the bowl of a stand mixer fitted with a whisk attachment. Whisk the egg whites on medium-low speed until foamy and beginning to froth. Stop the mixer and add the cream of tartar. Continue to whisk on high while streaming in the sugar. Add a pinch of salt and continue whipping on high. When the whites are glossy and can hold stiff peaks, about 3 minutes, the meringue is ready.
• Meanwhile, add the milk to a medium saucepan and bring to a gentle simmer over medium heat. Set out a clean tea towel on your countertop.
• Using two large spoons, make quenelles by moving the meringue between the bowls of 2 large spoons, using the edge to scrape the center of the spoon holding the meringue, until you have a three-sided oval
• Gently set each meringue quenelle in the warm milk. Poach for 1 minute then gently flip and poach 1 minute more. (The meringues may shrink a little during cooking.) Remove the poached meringues to the clean tea towel to drain. Transfer the meringues to a baking sheet lined with parchment paper and chill for at least one hour before serving.
• For the caramel cage, add the sugar and 1/3 cup water to a very clean medium saucepan. Do not stir or whisk, rather swirl the pot until all the sugar is moistened. Cook the sugar over medium heat until it starts to turn golden, 2 to 3 minutes. Continue to cook, swirling occasionally, until the sugar is amber colored, about 1 more minute; turn off heat. Allow the caramel to cool slightly for 30 seconds and thicken a bit.
• Prepare 4 small, heatproof bowls or metal domes by spraying with cooking spray (this will allow the caramel to release after hardening). Use a spoon to carefully drizzle the hot caramel in a zigzag motion over the interior of the bowl. Repeat with additional spoonfuls, drizzling in the opposite direction to create a crisscross pattern for your caramel cage. Allow the caramel to cool completely before delicately removing.
• Spoon a small pool of chilled creme anglaise in the center of each plate. Place 2 to 3 poached meringues in the center of each pool. Top with a caramel cage.