Almond Floating Islands With Custard Sauce
Serves: 6
Ellsworth Rath
1 January 1970
Based on User reviews:
43
Spice
47
Sweetness
47
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1.5 cups
Milk2 tsps
Cornstarch1 cup
Sugar1 cup
Heavy Cream (cold)1 tsp
Vanilla Extract5 tbsps
Water2 tbsps
Unsalted ButterDirections:
1
For the rum custard sauce Put the milk, cornstarch, and sugar in saucepan, and stir occasionally as you heat it
2
Meanwhile, whisk the egg yolks in a bowl
3
When the milk comes to a strong boil, pour it all at once into the yolks while beating continuously with a whisk
4
The quantity of boiling milk as compared with the quantity of egg yolk is such that the egg yolk will be cooked by the hot milk and not require further cooking
5
Strain the custard immediately through a fine strainer into a bowl, and stir in the cold cream
6
When lukewarm, add the vanilla and rum
7
Set aside until serving time
8
Put the milk, cornstarch, and sugar in saucepan, and stir occasionally as you heat it
9
Meanwhile, whisk the egg yolks in a bowl
10
When the milk comes to a strong boil, pour it all at once into the yolks while beating continuously with a whisk
11
The quantity of boiling milk as compared with the quantity of egg yolk is such that the egg yolk will be cooked by the hot milk and not require further cooking
12
Strain the custard immediately through a fine strainer into a bowl, and stir in the cold cream
13
When lukewarm, add the vanilla and rum
14
Set aside until serving time
15
For the butter caramel: Put the sugar in a saucepan with 3 tablespoons of the water, and stir just enough to moisten the sugar
16
Place over medium heat, bring to a boil, and cook until the mixture turns caramel-colored (10 to 12 minutes)
17
When caramelized, remove from the stove, add the butter and the remaining 2 tablespoons of water, and stir until well mixed
18
Divide the caramel among eight individual molds with a capacity of 1 to 1 1/2 cups each
19
Let the caramel cool, then butter lightly around the sides of the molds
20
Put the sugar in a saucepan with 3 tablespoons of the water, and stir just enough to moisten the sugar
21
Place over medium heat, bring to a boil, and cook until the mixture turns caramel-colored (10 to 12 minutes)
22
When caramelized, remove from the stove, add the butter and the remaining 2 tablespoons of water, and stir until well mixed
23
Divide the caramel among eight individual molds with a capacity of 1 to 1 1/2 cups each
24
Let the caramel cool, then butter lightly around the sides of the molds
25
For the meringue-nut mixture: Beat the egg whites until very firm
26
Sprinkle the sugar quickly on top while beating at high speed with the whisk, and continue beating for another 10 seconds
27
Fold in the chopped almonds
28
Preheat the oven to 350 degrees
29
Spoon the meringue into a pastry bag without a tip, and squeeze it into the caramelized molds
30
Tap the molds on a potholder set on the table, so there are no air bubbles in the center of the meringue
31
Arrange the molds in a roasting pan surrounded by lukewarm tap water
32
Bake for 25 to 30 minutes, until well set in the center and puffy
33
Remove from the water, and let cool
34
When cool, the individual desserts can be covered with plastic wrap and refrigerated for up to 2 days
35
Beat the egg whites until very firm
36
Sprinkle the sugar quickly on top while beating at high speed with the whisk, and continue beating for another 10 seconds
37
Fold in the chopped almonds
38
Preheat the oven to 350 degrees
39
Spoon the meringue into a pastry bag without a tip, and squeeze it into the caramelized molds
40
Tap the molds on a potholder set on the table, so there are no air bubbles in the center of the meringue
41
Arrange the molds in a roasting pan surrounded by lukewarm tap water
42
Bake for 25 to 30 minutes, until well set in the center and puffy
43
Remove from the water, and let cool
44
When cool, the individual desserts can be covered with plastic wrap and refrigerated for up to 2 days