Floating Island (Oeufs a la Neige)

SUBMITTED 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. "

PREP TIME	15 Min
COOK TIME	25 Min
READY IN	40 Min

SERVINGS & SCALING

Original recipe yield: 5 servings

USMETRIC

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INGREDIENTS

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

READ REVIEWS (3)

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.

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REVIEWS

Reviewed on Oct. 8, 2003 by ONAEMTNEST

After struggling with Martha Stewarts version of this recipe I found this recipe equal to her version in flavor and presentation, without the hassle of her version. My family loved it even our 8 year old grandson gave it a thumbs up!

15 users found this review helpful

Reviewed on Jan. 30, 2005 by CONNECTICUTMOM

I made this for a friend who had fond childhood memories of this dessert. She was very pleased and I have already made it again because I enjoyed it as well.

2 users found this review helpful