I found this easy-to-make, glamorous, high-protein desert recipe in Mireille Guiliano’s book French Women Don’t Get Fat, and my boys loved it. It actually looks elegant, and difficult to make. If you’re having a dinner party — this will impress. But, to my boys, floating island’s stir their imagination by creating a miniature, far-off world, right in their bowls, where pirates can hide behind the large, fluffy islands.
- 2 1/2 cups whole milk
- 2/3 cups plus 1 tablespoon sugar
- 1 teaspoon pure vanilla extract
- 4 eggs
- 1/4 teaspoon salt
- Cocoa or cinnamon powder for sprinkling
- Scald the milk in a large, heavy-bottomed saucepan. Add 1/3 cup of the sugar and the vanilla. Cover and remove from heat.
- Separate the eggs and reserve the egg yolks in a mixing bow.
- In another bowl, beat the whites with the salt until foamy and then gradually beat iin the 1 tablespoon of sugar. Beat the egg whites to stiff peaks.
- Return the saucepan with milk to the heat and bring to a boil. Reduce the heat to low.
- With a soup spoon, scoop out a mound of the egg whites and drop into the milk.
Cook gently for 2 minutes and turn gently to cook the other side for 2 minutes. Remove and drain on a dry towel. Let cool, then cover and refrigerate on a plate until ready to serve.
- In the bowl containing the egg yolks, gradually beat in the remaining 1/3 cup of sugar and continue beating for 2 to 3 minutes until the mixture is pale yellow and forms a ribbon. Gradually add the hot milk in a thin stream to slowly warm the yolks and avoid scrambling them. Chill the custard in a serving bowl.
- When ready to serve, place the poached egg whites on top of the custard.
- Sprinkle the egg whites with cocoa or cinnamon powder.