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Floating Islands on a Custard Sea, Garnished with Strawberries https://www.metro.ca/userfiles/image/recipes/iles-flottantes-creme-anglaise-fraises-5463.jpg PT10M PT20M PT30M
Meringue: In a large bowl, beat egg whites with electric mixer until stiff peaks form. Add 45 mL (3 tbsp) of sugar and beat a few more seconds. Set aside. In a saucepan, heat milk and vanilla over low heat. Drop dollops of meringue into hot milk and poach for about 2 minutes, without boiling. Turn meringue over with a fork and continue cooking for another 2 minutes. Place a sieve on a plate, remove a meringue island from hot milk and drain in sieve. Repeat for remaining meringue islands. Set milk aside. Custard sauce: In another saucepan, beat yolks with remaining sugar. Strain milk that was set aside and gradually pour over yolks, beating constantly. Cook over low heat, without boiling, stirring constantly until custard sauce starts to coat the back of a spoon, about 5 minutes. Divide custard sauce evenly among soup plates or dessert stemware, and float meringue islands on top. Garnish with strawberries, lime zest and pistachios.
4
4 eggs, yolks and whites separated 6 Tbsp. (90 mL) sugar 3 cups (750 mL) milk 1/2 tsp. (2 mL) vanilla 1/2 cup (125 mL) québec strawberries 1 lime, zest only 1 Tbsp. (15 mL) chopped pistachios
Floating Islands on a Custard Sea, Garnished with Strawberries

Floating Islands on a Custard Sea, Garnished with Strawberries

Rate this recipe
2 Votes
4
servings
0:10
Preparation
0:20
COOKING
0:30
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 4
    eggs, yolks and whites separated
  • 6 Tbsp.
    (90 mL)
    sugar
  • 3 cups
    (750 mL)
    milk
  • 1/2 tsp.
    (2 mL)
    vanilla
  • 1/2 cup
    (125 mL)
    québec strawberries
  • 1
    lime, zest only
  • 1 Tbsp.
    (15 mL)
    chopped pistachios
Imprimer ma sélection

Preparation

Meringue:

In a large bowl, beat egg whites with electric mixer until stiff peaks form.

Add 45 mL (3 tbsp) of sugar and beat a few more seconds. Set aside.

In a saucepan, heat milk and vanilla over low heat.

Drop dollops of meringue into hot milk and poach for about 2 minutes, without boiling.

Turn meringue over with a fork and continue cooking for another 2 minutes.

Place a sieve on a plate, remove a meringue island from hot milk and drain in sieve.

Repeat for remaining meringue islands. Set milk aside.

Custard sauce:

In another saucepan, beat yolks with remaining sugar.

Strain milk that was set aside and gradually pour over yolks, beating constantly.

Cook over low heat, without boiling, stirring constantly until custard sauce starts to coat the back of a spoon, about 5 minutes.

Divide custard sauce evenly among soup plates or dessert stemware, and float meringue islands on top. Garnish with strawberries, lime zest and pistachios.

Source : Féd. producteurs de lait du Québec

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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