Floating Islands with Custard Sauce

By maredan

Ingredients

• Floating Islands
• 3 egg whites
• 1/4 teaspoon cream of tartar
• 1/4 cup sugar
• 1/4 teaspoon vanilla extract
• 1/2 cup 1/2 of the Custard Sauce recipe
• Custard Sauce
• 6 egg yolks
• 1/3 cup sugar
• 1 1/2 cups milk, warmed
• 1/2 cup 35% cream
• vanilla extract

Details

Servings 6

Preparation

Step 1

Directions
Floating Islands
In a bowl and using an electric mixer, beat the egg whites with the cream of tartar until soft peaks form. Add the sugar slowly, beating until stiff peaks form. Add the vanilla.
Microwave Method
Fill a microwave-safe dish with about 1/2 cm (1/4 inch) of water. Set aside.

Use 2 tablespoons to form an egg-shaped meringue and place it on the water. Repeat twice, leaving space between each meringue.

Microwave on high power for 20 to 30 seconds. Drain the islands on paper towels and repeat with the remaining meringue. Carefully transfer the islands to a plate. Refrigerate until completely cooled, about 20 minutes.
Stovetop Method
In a saucepan over medium heat, warm 500 ml (2 cups) milk until barely simmering. Drop 3 meringues at a time into the milk. Poach gently for 1 minute per side. Drain on paper towels and transfer to a plate. Refrigerate until completely cooled, about 20 minutes.
Serve with custard sauce. Top with caramelized pears.

Notes
Cooking time will depend on the size of the meringues and the power rating of your microwave oven. If the meringues are overcooked, they will have a sulphur flavour.

Floating islands can be made several hours before serving. Refrigerate until use.
Use the warm milk to make custard sauce.
Custard Sauce
In a thick-bottomed saucepan or a double boiler off the heat, beat the egg yolks and the sugar until smooth.
Slowly whisk in the milk. Add the cream. Cook over low heat, stirring constantly with a wooden spoon or a spatula, taking care to scrape the bottom and corners of the saucepan, until the sauce thickens and coats the back of the spoon. Remove from the heat and add the vanilla.
Transfer to a bowl. Cover and refrigerate until chilled, about 2 hours.
Serve cold with the floating islands.

Notes If cooking the custard sauce over direct heat, you can add about 10 ml (2 teaspoons) cornstarch. Although not standard procedure, this will help prevent clumping.

Custard sauce can be stored in the refrigerator for up to 3 days.

Flavour variations
Coffee
Add 45 ml (3 tablespoons) coarsely crushed coffee beans to the hot milk, cover and let infuse for 5 minutes. Strain through a sieve lined with cheesecloth and proceed to the next step.
Lime
Replace the vanilla extract with 20 ml (4 teaspoons) grated lime zest. Add the zest to the hot milk, cover and let infuse for 5 minutes. Strain through a sieve lined with cheesecloth and proceed to the next step.