Floating Island

Ingredients

• 3 cups of milk
• 2 eggs
• 2 whole eggs
• ⅓ cup sugar
• ⅓ teaspoon salt
• 1 teaspoon vanilla
• ½ cup sugar (for the whites)

Method

1. 1

   In a double-boiler, heat the milk.

2. 2

   Beat the yolks and whole eggs with sugar and salt until creamy.

3. 3

   Slowly add the heated milk, stirring constantly.

4. 4

   Return to the double-boiler and cook until it coats the spoon.

5. 5

   Remove, add vanilla, beat, strain, and cool.

6. 6

   Beat the whites until stiff, add sugar, and beat until very stiff.

7. 7

   Serve the custard in cups with the whites piled on top.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 11. The excerpt below is the record exactly as published.

^ teaspoon salt, and about 3^ cup hot milk or cream. Beat the mixture until light and creamy, reheat, and send to the table piled lightly in a hot vegetable dish. Floating Island In a double-boiler place 3 cups of milk and put on the stove to heat. Separate the yolks and whites of 2 eggs and with the yolks and 2 whole eggs beat 3^ cup sugar and 3^ teaspoon salt until the mixture is creamy. When the milk is heated, add slowly to the egg mixture, stirring all the time until well blended. Return to the double-boiler and cook, stirring constantly, until the mixture coats the bowl of the spoon. Remove from the fire, add i teaspoon vanilla, beat vigor- ously for a few minutes, then strain and cool. Beat the whites until stiff, add yi cup sugar

Cook this with the app: pantry check, scaling, and the assistant.