Best Grandmas Floating Island Pudding Recipes
GRANDMA'S FLOAT
This is a recipe my grandma used to make for us when we were younger every time we went to her house, and we loved it! It is easy to make, and you can play with the flavoring too! Strawberry and vanilla are my favorite, as well adding both flavors into one batch!! :) Hope you enjoy it as much as we have! :)
Provided by Kaydell33
Categories Desserts Custards and Pudding Recipes
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Whisk the flour and 2 tablespoons of white sugar together in a small bowl until combined; set aside. Whisk together the egg yolks, milk, and 1 teaspoon vanilla extract in a small saucepan until smooth. Place the saucepan over medium-high heat, and stir constantly. Once the mixture is warm, whisk in the flour mixture, and continue cooking until the sauce has thickened, about 5 minutes. Whisk constantly as the sauce cooks to keep it from scorching. Once thick, keep warm over low heat.
- Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the remaining 2 tablespoons sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Finally, beat in the remaining 1 teaspoon vanilla extract.
- Pour the hot sauce over the egg whites, and gently fold together using a rubber scraper until well incorporated. Do not mix vigorously, or the egg whites will deflate. Serve warm.
Nutrition Facts : Calories 295.8 calories, Carbohydrate 44 g, Cholesterol 214.6 mg, Fat 7 g, Fiber 0.4 g, Protein 11.9 g, SaturatedFat 3.1 g, Sodium 114.1 mg, Sugar 31.6 g
FLOATING ISLAND CUSTARD
We loved this simple dessert while I was growing up. This recipe comes from the cookbook that my mother received as a wedding present in 1933. This recipe does use raw egg whites. I would suggest using Pasteurized eggs or whites if you are concerned about this.
Provided by Miriam Bucholtz @GrammyMim
Categories Puddings
Number Of Ingredients 5
Steps:
- Scald the milk in the top of a double boiler. Separate two of the eggs, set the whites aside, and beat together slightly the one egg, two yolks, four Tablespoons sugar, and salt.
- Add the scalded milk to the egg mixture, mix thouroughly, and return to top of double boiler. Cook over hot water, stirring frequently, until the mixture coats the spoon.
- Remove from heat, add vanilla, cool, and pour into a glass dish or into custard cups. Note: I pour this through a strainer to catch any fragments of cooked egg white, which can be an unpleasant surprise while enjoying the custard.
- Beat the two egg whites untill stiff, and beat two to four tablespoons of fine granulated or powdered sugar. (Another Note: I didn't have either on hand, so, not to be outdone, I put my sugar into a plastic bag and introduced it to my marble rolling pin.)
- Drop the meringue onto the custard by spoonfuls, and chill thoroughly.
ISLE FLOTTANTE (BAREFOOT CONTESSA) (FLOATING ISLAND) INA GARTEN
I watched Ina make this on T.V. and it looks so pretty and good. I have not made this yet, but when I do I'll make sure to post a photo. The meringues are supposed to be soft.
Provided by cookiedog
Categories Dessert
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F.
- FOR THE CARAMEL: Heat 1 1/2 cup of the sugar and 1/2 cup of the water in a small, heavy-bottomed saucepan until the sugar dissolves. Cook over medium heat until the syrup turns a warm caramel color. Don't stir, just swirl it in the pan.
- Turn off the heat, add 1/2 cup water and 1/2 teaspoons of the vanilla; be careful, the syrup will bubble violently.
- Stir and cook over high heat until the caramel reaches 230 degrees F. (thread stage) on a candy thermometer. Set aside.
- FOR THE PRALINE: Combine the almonds with 1/4 cup of the caramel and spread them on a sheet pan lined with parchment paper. Bake for 10 to 12 minutes, until the almonds are lightly browned.
- Allow to cool at room temperature and then break up in pieces.
- Lower the oven to 250°F Line 2 sheet pans with parchment paper.
- FOR THE MERINGUES: Beat the egg whites, salt and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment on medium speed until frothy.
- Turn the mixer on high speed and add the remaining 1 cup of sugar. Beat until the egg whites are very stiff and glossy.
- Whisk in the remaining teaspoon of vanilla. With dessert spoons place 12 mounds of meringue on parchment paper and bake for 20 minutes, or until a cake tester comes out clean.
- FOR THE CREME ANGLAISE:.
- Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, or until very thick. Reduce to low speed, and add the cornstarch.
- With the mixer still on low, slowly pour the hot milk into the eggs. Pour the custard mixture into a saucepan and cook over low heat, stirring constantly with a wooden spoon, until thickened. The custard will coat the spoon like heavy cream. Don't cook it above 180F or the eggs will scramble!
- Pour the sauce through a fine strainer, add the vanilla extract, Cognac, and vanilla seeds, if using, and chill.
- FOR SERVING: Pour creme anglaise on the bottom of individual plates. Place a meringue on top of each serving, drizzle with caramel sauce, sprinkle with praline, and serve.
- To make a day or two ahead, leave the caramel and praline at room temperature and refrigerate the creme anglaise. Bake the meringues before guests arrive and assemble the desserts just before serving.
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