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Floating Island (Oeufs a la Neige)

By: SUE WILLIAMS

"A soft vanilla custard with floating clouds of meringue. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. "

Rate/Review | Read Reviews (6)

Prep Time:
15 Min

Cook Time:
25 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 5 servings

Ingredients

3 eggs
1/4 cup white sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups whole milk

Directions

Separate two of the eggs. In top of double boiler, combine 1 whole egg and 2 yolks with sugar, salt and vanilla, beating until smooth. Stir in milk and cook over simmering water, stirring constantly. When custard thickens enough to coat the back of a spoon, remove from heat. (Do not boil. If custard should start to curdle, remove from heat and beat vigorously until smooth.) Cool completely.
In a medium bowl, beat egg whites with electric mixer until stiff. Gradually beat in 4 tablespoons sugar. Pour cooled custard into serving dish. Drop meringue by heaping tablespoons onto custard to make islands. Chill before serving.