Life in Wassenaar
One Family's view of the World
By: Muna Mahdzar Fadaaq

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Sunday, 15-Feb-2009 19:44 Email | Share | Bookmark
Floating Islands


Floating Islands
adapted from
A delicately poached meringue in custard sauce

For the meringues
4 egg whites
1/4 cup sugar
Pinch of salt
1/2 tsp vanilla extract

Fill a pot 3/4 full of milk and bring to a boil. While the milk is simmering, beat egg whites and salt until they form soft peaks. Slowly add sugar, continuing to beat egg whites until they are very stiff.

Turn the flame under the water down and reduce water to a simmer. Scoop out egg whites by the large spoonful, and slide each into simmering water. Poach for about 2 minutes and then turn with a slotted spoon. Poach on other side for another 4 minutes.

Remove poached egg whites from water, drain on paper towels and set aside until ready to use. If the meringues are prepared more than 1 hour before serving, refrigerate uncovered.

Custard Sauce
4 egg yolks
1/4 cup sugar
Pinch of salt
2 cups milk
1 tsp vanilla

Beat the egg yolks slightly, then add the sugar and salt. Heat the milk and slowly add to the egg mixture, whisking to prevent yolks from curdling. Place the custard in a double boiler, stirring constantly until it begins to thicken and coat the back of a spoon. Remove from heat and cool slightly. Add the vanilla. Chill thoroughly until ready to use.

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