Almond Floating Islands with Custard Sauce
Floating islands are similar to snow eggs but are baked in the oven in a bain-marie (water bath). The dessert can be made in individual portions, or in a large souffle mold. The bottom of each mold is coated with a caramel finished with butter to keep it a bit softer. The filled molds are then cooked, surrounded by water, in a roasting pan. Some of the caramel adheres to the bottom of the dishes when the floating islands are unmolded, but some of it drips down over the desserts to mix with the custard sauce. The rum-custard sauce is made with fewer egg yolks than traditionally called for in a custard cream. The milk, cornstarch, and sugar mixture is brought to a rolling boil and poured directly on top of the yolks. Because of the small proportion of egg yolks to milk, the temperature of the mixture rises, ensuring that the lecithin in the egg yolks will thicken. The sauce doesn't need further cooking and is strained to eliminate any curdled pieces. Here the custard sauce is flavored with rum, but it could be flavored with cognac, bourbon or vanilla instead. Floating islands can be cooked a day or so ahead and kept, covered, in the refrigerator so the tops don't get rubbery. Covering also keeps the dessert moist, preventing the sugar from hardening around the edge of the molds, and thus making the floating islands easier to unmold.
Floating islands are similar to snow eggs but are baked in the oven in a bain-marie (water bath). The dessert can be made in individual portions, or in a large souffle mold. The bottom of each mold is coated with a caramel finished with butter to keep it a bit softer. The filled molds are then cooked, surrounded by water, in a roasting pan. Some of the caramel adheres to the bottom of the dishes when the floating islands are unmolded, but some of it drips down over the desserts to mix with the custard sauce. The rum-custard sauce is made with fewer egg yolks than traditionally called for in a custard cream. The milk, cornstarch, and sugar mixture is brought to a rolling boil and poured directly on top of the yolks. Because of the small proportion of egg yolks to milk, the temperature of the mixture rises, ensuring that the lecithin in the egg yolks will thicken. The sauce doesn't need further cooking and is strained to eliminate any curdled pieces. Here the custard sauce is flavored with rum, but it could be flavored with cognac, bourbon or vanilla instead. Floating islands can be cooked a day or so ahead and kept, covered, in the refrigerator so the tops don't get rubbery. Covering also keeps the dessert moist, preventing the sugar from hardening around the edge of the molds, and thus making the floating islands easier to unmold.
- Carbohydrate 28 g(9%)
- Cholesterol 87 mg(29%)
- Fat 16 g(24%)
- Fiber 1 g(4%)
- Protein 7 g(13%)
- Saturated Fat 7 g(35%)
- Sodium 62 mg(3%)
- Calories 286
Step-by-step
- For the rum custard sauce: Put the milk, cornstarch, and sugar in a saucepan, and stir occasionally as you heat it. Meanwhile, whisk the egg yolks in a bowl. When the milk comes to a strong boil, pour it all at once into the yolks while beating continuously with a whisk. Strain the custard immediately through a fine strainer into a bowl, and stir in the cold cream. When lukewarm, add the vanilla and rum. Set aside until serving time.
- For the butter caramel: Put the sugar in a saucepan with 3 tablespoons of water, and stir just enough to moisten the sugar. Place over medium heat, bring to a boil, and cook until the mixture turns caramel-colored (10 to 12 minutes). When caramelized, remove from the stove, add the butter and the remaining 2 tablespoons of water, and stir until well mixed. Divide the caramel among eight individual molds. Let the caramel cool, then butter lightly around the sides of the molds.
- For the meringue-nut mixture: Beat the egg whites until very firm. Sprinkle the sugar quickly on top while beating at high speed with the whisk, and continue beating for another 10 seconds. Fold in the chopped almonds.
- Preheat the oven to 350 degrees. Spoon the meringue into a pastry bag without a tip, and squeeze it into the caramelized molds. Tap the molds on a potholder set on the table, so there are no air bubbles in the center of the meringue. Arrange the molds in a roasting pan surrounded by lukewarm tap water. Bake for 25 to 30 minutes, until well set in the center and puffy. Remove from the water, and let cool.
- When cool, the individual desserts can be covered with plastic wrap and refrigerated for up to 2 days.
- To serve: Spoon 3 to 4 tablespoons of rum-custard sauce onto individual serving plates, and unmold the small floating islands on top, letting whatever caramel that comes out drip over them. Decorate with some extra toasted almond slices, and serve immediately.
A Culinary Escape: Almond Floating Islands
Oh, the joy of a perfectly crafted dessert! Today, I want to share a recipe that's both elegant and surprisingly approachable: Almond Floating Islands with Custard Sauce. This isn't your average slice of cake; it's a journey for the taste buds, a delicate dance of textures and flavors that will leave you utterly enchanted.
The beauty of this dessert lies in its simplicity, belied by its refined presentation. Imagine these little islands of meringue, delicately browned and subtly sweet, bobbing in a pool of creamy, rum-infused custard. Each bite is a revelation: the airy lightness of the meringue, the rich, comforting warmth of the custard, and the delightful crunch of the toasted almonds. It’s a masterpiece of culinary balance.
I discovered this recipe tucked away in a vintage cookbook, and it's become a staple in my repertoire. Perfect for a special occasion or simply a moment of self-indulgence, the almond floating islands always impress. The process itself is a therapeutic ritual, a quiet dance of whisking, pouring, and baking. The gentle scent of vanilla and rum that fills the kitchen during preparation is intoxicating. It’s more than just cooking; it’s creating a beautiful memory.
What I love most about this recipe is its adaptability. While the rum custard is divine, you can easily substitute with cognac, bourbon, or even a simple vanilla extract to tailor the flavour to your liking. The same goes for the almonds; feel free to experiment with other nuts or even add a sprinkle of spices to the meringue for an extra dimension of taste.
Making these floating islands is a rewarding experience that truly elevates the ordinary. It's a testament to the power of simple ingredients transformed into something extraordinary through careful attention and a touch of patience. It's a dish that tells a story, whispers of a simpler time, of family gatherings, and of the joy found in shared moments around a table laden with delicious food.
I encourage you to try this recipe. Let the process transport you to a world of culinary artistry. Let the taste of these delicate islands bring a smile to your face and a warm feeling to your heart. And most importantly, enjoy the journey!
Beyond the Recipe:
This dessert isn't just about the taste; it's about the experience. The careful whisking of the egg whites, the anticipation as the meringues bake, the satisfaction of creating something so exquisite—these are the moments that make cooking truly worthwhile. Share this recipe with your loved ones, make it a family affair, and create memories as sweet as the dessert itself.
Whether you are a seasoned baker or a curious novice, this recipe is for you. It is a wonderful way to impress your guests, create a romantic evening, or simply enjoy a special treat. So gather your ingredients, put on some relaxing music, and embark on this culinary adventure. You won't be disappointed.
Serving Suggestions:
These floating islands are equally delightful served warm or cold. A scoop of vanilla bean ice cream would complement the dessert beautifully. For a truly luxurious experience, consider pairing it with a glass of your favorite dessert wine.
Ingredients:
1 teaspoon vanilla extract
1 1/2 cups milk
1/2 cup sugar
5 tablespoons water
2 tablespoons unsalted butter
1/3 cup sugar
2 teaspoons cornstarch
3 tablespoons dark rum
Toasted sliced almonds
