Floating Islands II Recipe - Allrecipes.com
Floating Islands II Recipe
  • READY IN 30 mins

Floating Islands II

Recipe by  

"This is a favorite dessert of everyone who tries it."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    30 mins

Directions

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

Most Helpful Positive Review
Dec 06, 2005

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.

 
Most Helpful Critical Review
Apr 27, 2004

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.

 

13 Ratings

Jul 21, 2008

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.

 
May 02, 2006

it tastes really good! i garnished it with finely hopped pistachios to give a little colour and a nutty tatse to it.

 
Dec 08, 2008

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.

 
Oct 19, 2007

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?

 
Jan 11, 2010

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!"

 
Sep 02, 2009

Tasty, but the custard came out really thin - more like eggnog.

 

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Nutrition

  • Calories
  • 220 kcal
  • 11%
  • Carbohydrates
  • 31.3 g
  • 10%
  • Cholesterol
  • 184 mg
  • 61%
  • Fat
  • 6.4 g
  • 10%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 9.3 g
  • 19%
  • Sodium
  • 171 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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