"This is a favorite dessert of everyone who tries it." — Jen
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1 1/2 teaspoons
I really liked this recipe and so did my whole family. We like a sweeter custard so I added a little more sugar and it was great. There was too much meringue though--one egg white would have been sufficient and that is all I will use in the future.
Maybe it's just me, but I didn't really like the taste of this dessert. It was pretty enough and not as difficult as I thought it would be.
this happens to be the recipe that my husbands grandmother used when he was growing up in france. some recipes call for raw egg.....use this recipe instead.....poached is the way to go. we drizzle with caramel.
it tastes really good! i garnished it with finely hopped pistachios to give a little colour and a nutty tatse to it.
Flavour was a little weak, but wasn't too bad. If you have a problem with lumps in the custard, make sure that your not over cooking it....you don't want scrambled eggs, and strain it right away when you take it off the stove. That cools it down enough to stops lumps from forming.
This recipe is fairly easy, though
I had a hard time with lumps. Maybe I over cooked it? I like it enough that I have tried twice now to get it right and am getting closer. I added half of a vanilla bean to the batch and really like the flavor. This is breakfast food right?
When I baby-sitted my nephew, Randall, I made this! First he looked at me and asked my what it was, i told him. He ate it and all he could say was: "Auntie Jennette do you have anymore!"
Tasty, but the custard came out really thin - more like eggnog.
* Percent Daily Values are based on a 2,000 calorie diet.
Floating Islands II
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 57
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