This is one such dessert. It is called the floating island, because of the little meringue floats on the custard sauce. I think it should be named as the Edible Clouds. They are so soft, and fluffy, they just melt on your tongue! And the custard… the heavenly custard, oh! Together, they make a dessert that is so smooth and velvety in texture, it tortures you for pleasure as it slides down into your heart!
It didn’t take me long to make it. Thanks to my mom who gifted me the electric egg beater, my work was done in half an hour. Such a perfect recipe in under thirty minutes! This is not the only time I am ever going to make it!
- 2 eggs
- 1/2 cup sugar ( I don’t like my desserts irritatingly sweet)
- 1 pinch salt
- a few drops of vanilla essence
- 3 cups milk
Separate the whites from the yolks.
For the meringues:
Beat the egg whites with salt, a few drops of vanilla essence and 1/4th cup sugar until stiff peaks form. Boil water in a large pan and once it begins to boil, drop blobs of egg whites into the water. (They float like beautiful spotless white clouds). Keep them undisturbed on the boiling water for two minutes. Turn them around gently and keep them for two more minutes. Remove them and bake in a preheated oven at 180 degrees for five minutes. Remove and keep them aside.
For the custard sauce:
Beat the egg yolks with the remaining sugar till it changes color to light yellow. Boil the milk with the a few drops of vanilla essence. Add the milk in little quantities to the egg yolks while beating the egg yolks continuously. Once all the milk has been added, place the custard sauce over heat and boil while stirring constantly. Boil it until the sauce thickens enough to coat the back of your spoon.
Chill the sauce. Then pour a ladle of sauce into a bowl, and float a meringue on it. Ta da!
It would have looked better if I had a bit of mint to garnish it. A little green to offset the yellow and white.
Instead, I have bordered the picture with green. Looks just as delectable I think!