French Dessert-floating Island

Name: French Dessert-floating Island
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 1 piece egg; 150ml Pure milk; 200g Sugar; 3ml Vanilla extract

by Glutton Nonnon

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

5

The floating island is one of the classic French desserts. The beaten egg whites are floated on the light yellow custard sauce, just like an isolated island in the vast sea, so people named it the floating island.
I saw Raymond make it before, and I think the method is very simple. It turns out that the protein can still be eaten like this, but the finished product is amazing. I've always wanted to try it. What kind of taste does the whipped egg white taste after being cooked? Finally tried it this time.
Those who don’t have an oven at home don’t have to worry, because this dessert does not need to be baked, and only eggs, milk, and sugar can be made. When friends gather for dinner, this simple and exquisite dessert, but the rate of return is very high!

Ingredients

1 piece Egg
150ml Pure Milk
200g Sugar
3ml Vanilla Extract

French Dessert-floating Island

1. Separate the yolk from the egg white. Add 100g of powdered sugar to the egg whites in batches, and beat until it is stiffly foamed, which is like butter. If you don’t have an electric whisk, use a manual or eating spoon.

2. Then prepare the egg custard, add 3ml of vanilla extract to the milk, heat it, and boil it until it just boils, the milk has the flavor of vanilla

3. While boiling the milk, add 100g of powdered sugar to the egg yolk and stir to form a viscous mixture

4. Take a small part of the milk and let it warm, slowly pour it into the egg yolk, and stir carefully

5. Use a spoon to scoop out the whipped egg whites, put in the hot milk in the pot, cover and simmer for 10 minutes, then scoop out

6. Pour the previous egg yolk liquid into the milk in the pot, slowly heat it until it vibrates slightly, and keep stirring to prevent it from sticking to the pot. You can see that the liquid thickens slowly. Be careful not to heat it until it boils and cook until it reaches the spoon. The lines cut on the top do not disappear. Pour the previously prepared custard into the plate, and then put the egg whites

Tips:
Nong Nong phrase:
1. If the pot that has been heated with milk is to be used for cooking egg custard, you must remember to clean it, because there will be milk scale left, which may cause the pot to be boiled when cooking egg custard!
2. Cooking egg custard requires patience, and the heat is particularly difficult to control, because if the fire is a little bigger, it will turn into egg dregs.
3. The authentic one requires dripping of syrup, I am too lazy to cook, so I sprinkled some cocoa powder to decorate, you can also sprinkle in the nut shreds, the taste is better!