Return to Content

Floating Islands

Yankee Plus Dec 2015


Floating Islands
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Really light -- just right to top off a heavy meal.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1/4 teaspoon salt, divided
  • 3 egg whites
  • 10 tablespoons sugar, divided
  • 1-1/2 cups milk
  • 1/2 cup light cream
  • 6 egg yolks
  • 1-1/4 teaspoons vanilla


Add 1/8 teaspoon salt to the egg whites and beat until foamy. Add 6 tablespoons sugar gradually and continue beating until stiff. Drop heaping tablespoonsful of this into 1/2 inch of boiling water in a shallow baking pan. Bake in a moderate oven (325 degrees F) for 10 minutes. Remove carefully from the water with a spatula or slotted spoon and let stand on a cake rack until cold.

Scald the milk and cream in the top of a double boiler. Beat the egg yolks; add 1/8 teaspoon salt and 4 tablespoons sugar. Mix in a little of the hot milk and cream with the eggs and return to the double boiler. Cook until thick, stirring constantly. Cool. Add the vanilla and chill.

Serve in shallow glass dessert dishes with the egg-white "islands" floating on top.

Updated Thursday, July 26th, 2007

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111