*  Exported from  MasterCook  *
 
                               FLOATING ISLAND
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Desserts                         Masterchefs
                 Norleans
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       lg           Eggs, separated
    1       c            Sugar
    2       c            Milk
      1/8   ts           Vanilla
      1/2   c            Sugar
      1/2   c            Water
 
        Put the egg whites in a mixing bowl and beat
   slowly at first.  As the egg whites thicken, add 1/4
   cup of sugar and increase the beating speed until the
   whites hold very stiff peaks.
   
        Scald the milk and add 1/4 cup of sugar and
   vanilla.  Stir the mixture until the sugar has
   dissolved.
   
        Poach the egg whites in milk for 4 to 5 minutes,
   turning once. The idea here is to drop large dollops
   of the beaten egg white/sugar mixture onto the surface
   of the milk until they are cooked through. These will
   be the “islands” for this exotic dessert.  Remove to
   serving platter.
   
        Beat the egg yolks with the remaining 1/2 cup of
   sugar in a bowl and add the hot milk, stirring
   vigorously.  Cool and strain.
   
        Make a caramel by boiling 1/2 cup of sugar and
   1/2 cup of water to a syrup.
   
        Serve the cooled milk-and-egg mixture with the
   islands and drizzle caramel on top.
   
        Source: Great Chefs of New Orleans, Tele-record Productions - 1983
        :    www.greatchefs.com - 747 Magazine Street, New Orleans, LA 70130
        :    Chef Gerard Crozier, Crozier’s Restaurant,
   New Orleans
  
 
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