Floating Island (Oeufs a la Neige) Recipe - Allrecipes.com
Floating Island (Oeufs a la Neige) Recipe
  • READY IN ABOUT 2 hrs

Floating Island (Oeufs a la Neige)

Recipe by  

"A soft vanilla custard with floating clouds of poached meringue."

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Original recipe makes 5 servings Change Servings
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  • PREP

    25 mins
  • COOK

    25 mins
  • READY IN

    1 hr 50 mins

Directions

  1. 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.
  2. 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.
  3. Pour the chilled custard into a serving dish. Drop the meringue by heaping tablespoons onto the custard to make islands. Chill before serving.
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Reviews More Reviews

Oct 08, 2003

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!

 
May 31, 2008

this is a recipe my husband said his grandmother use to make him....when i make the meringue i very gently spoon in large dollups on top of steeping milk, poach gently for 3-5 minutes, turning once to cook meringue, remove with slotted spoon and drain. I would not eat the raw egg version. Chill and traditionally drizzle with caramel. It is super easy and super impressive.

 

11 Ratings

Aug 26, 2009

I LOVE this recipe but also would not eat the raw egg version. I learned it with some different proportions and directions, including cooking the dollops of egg white for a few seconds in boiling water, turning once, and removing with a slotted spoon (similar to go away's directions). It's very easy and gives the islands slightly more structure (without making them crispy). My recipe also does not add any sugar to the egg whites, and even though I am a sugar fiend I still love it! Just make sure there's a little custard in every bite. :)

 
Mar 29, 2004

I've been looking for this recipe for years. It was a family tradition at Christmas. We called them "snowballs". Nice and light dessert.

 
Jan 30, 2005

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.

 
Oct 27, 2010

This is very similar to a recipe my grandmother used to make in the 60's which was from the Better Homes and Garden cookbook called Susan's Snow Pudding. Very good and easy.

 
Aug 22, 2012

We have edited this recipe to include a step to cook the meringue. You may omit this step and use pasteurized-in-the-shell eggs, if you prefer; pasteurized eggs take longer to whip into a meringue, but will work just fine in this recipe.

 
Aug 22, 2012

I have been using powdered egg whites for my baked Alaska and floating islands.

 

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Nutrition

  • Calories
  • 166 kcal
  • 8%
  • Carbohydrates
  • 23.6 g
  • 8%
  • Cholesterol
  • 134 mg
  • 45%
  • Fat
  • 5.3 g
  • 8%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 6.1 g
  • 12%
  • Sodium
  • 234 mg
  • 9%

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

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