The promise of heaven I cannot even say the word without thinking of my grand mother, Antonina. This was her favorite dessert. I have to admit that Floating Islands are listed in my top 10 as well!This dessert is basically prepared with eggs, sugar and milk. You’ll use the egg whites for the islands and the egg yolks for the custard cream And what a custard cream! So smooth, so velvety, so amazingly good! My favorite! This custard cream is the very must in French cuisine. It can also accompany chocolate cakes, lemon cakes, orange cakes, raspberry pieeverything! A perfection on earth!You do have to try it!
For the Custard Cream:
Sugar: 100 g = 3,5 Oz
Milk (1/2 full): 50 cl = 16,5 fl Oz
Vanilla Bean ((Tahitian Gold) : 1Egg Yolks: 4
For the Floating Islands:
Egg Whites: 4
Sugar: 4 Tablespoon
Milk: 500 ml = 16,5 fl Oz
For the Caramel:
Powder Sugar: 100 g = 3,5 Oz
Water: 10 dl = 33,3 fl Oz
Prepare the Custard Cream:
The custard cream is quite difficult to realize. I know it looks very easy but believe me, the difficulty comes from the texture of the cream which is supposed to be smooth and velvety.
1) So, in a sauce pan, gently bring milk with vanilla seeds to the boil. At the second it boils, remove from the heat and leave it to cool.
2) In a mixing bowl, vigourously mix egg yolks with sugar. The mixture is supposed to become whiter and thicker.
3) Pour a cup of the hot milk into the mixing bowl and gently whisk. Then pour the rest of the milk and stir. There should not be too much foam.
4) Then, pour back the mixture into the saucepan and return to the stove on a medium heat. Stir continuously with a spatula.
The cream is ready when it is thick enough to allow you to separate it with your finger on the spatula. Also, at that moment, the foam, if any, is supposed to have disapeared. Don’t let the cream boil or cook too long because the cream will get bad and coagulate. If that happens, you can mix it with a hand mixer. Another test is to use a thermometer: If you want it fluid, stop to cook at 69C (= 156 F). If you want it thicker, cook until it reaches 85C (= 185 F)
When the cream is ready, plundge the sauce pan in a bigger bowl filled with very cold water in order to stop the process of cooking. Filter the cream in a bowl and keep it in the fridge.
Prepare the Islands!
1) Whisk the egg whites with the sugar until they form stiff peaks (add a pinch of salt at the beginning).
2) Heat the milk in a large sauce pan. Then, using a big spoon, form little islands with the egg whites and plunge them in the hot milk. Cook 2 minutes on each side. Remove and leave the islands to drain on a towel paper.
Prepare the Caramel:
1) In a sauce pan, mix sugar and water and bring to the boil.
2) Stir until it gets brown and syrupy. Use it right away.
1) Pour a little bit a custard cream in a bowl and gently put an island on it.
2) Pour the caramel over it. It is ready! Keep in the fridge until you serve.