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.
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