Floating Island Custard

Ingredients

• 1 pint milk
• 1 cupful sugar
• 3 egg yolks
• 1 teaspoonf ul salt
• £ teaspoonful vanilla
• 3 egg whites
• 3 tablespoonfuls powdered sugar

Method

1. 1

   Prepare the custard as Soft Custard.

2. 2

   Prepare the meringue by beating the whites of eggs stiff and then adding 1 tablespoonful of sugar for each white of egg.

3. 3

   Drop the meringue by spoonfuls on the custard.

4. 4

   If desired, garnish the meringue by bits of jelly or colored gelatine.

5. 5

   If desired, the meringue may be cooked by placing it on the hot custard or steaming it on hot milk.

Nutrition per serving

As published

This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 47. The excerpt below is the record exactly as published.

FLOATING ISLAND CUSTARD 1 pint milk J cupful sugar 3 egg yolks \ teaspoonf ul salt £ teaspoonful vanilla MERINGUE 3 egg whites 3 tablespoonfuls powdered sugar The custard may be made thicker by using 4 (instead of 3) eggs. Prepare the custard as Soft Custard. Prepare the me- ringue by beating the whites of eggs stiff and then adding 1 tablespoonful of sugar for each white of egg. Drop the meringue by spoonfuls on the custard. If desired, garnish the meringue by bits of jelly or colored gelatine. 108 THE COOKING OF POODS From the results of Experiment 40, page 93, which egg beater do you consider most advisable for preparing me- ringue ? If desired, the meringue may be cooked. Place it on the hot custard at once after preparing the custard, or steam it by dropping it on hot milk before preparing the custard. (See Gelatine Pudding, p. 148.) After dropping the meringue on the custard, it may be cooked and browned slightly by placing the custard in the broiling oven or in the top of a hot baking oven. QUESTIONS In making custards, why should the hot milk be added to the eggs, instead of the eggs to the hot milk ? How does Floating Island differ from Soft Custard ? What is meringue ? Compare Floating Island made with three eggs to that made with four eggs. How does it differ in thickness and color ? LESSON XXXII Milk Thickened with Eggs (III) APRICOT DAINTY 1 cupful dried apricots J cupful powdered sugar 3 egg whites Wash, and soak the apricots. Steam until soft. Mash the apricots, or press through a coarse strainer or colander, and add the sugar. Beat the whites of eggs until very stiff ; fold them into the apricots and sugar mixture. Chill and serve with Custard Sauce. Dried prunes may be substituted for apricots, using less sugar and adding a little lemon juice. CUSTARD SAUCE Use the recipe for Soft Custard (p. 106) for Custard Sauce, substituting 3 yolks for 2 eggs. MILK, EGGS, AND STARCHY MATERIALS 109 QUESTIONS Why is it desirable to steam the fruit rather than cook it in water for this dessert ? Compare the costard made with the entire egg to that made with the egg yolk. What is the difference in thickness and color ? How many egg yolks are equivalent to two whole eggs in thicken- ing? LESSON XXXIII Milk Thickened with Egg and Starchy Materials (i) Egg and Starch. — How long is it necessary to cook milk- and-starch mixtures so that the starch will be cooked thor- oughly ? (See Blanc Mange, p. 54.) How long does it take to cook eggs when used for thickening? Are eggs used for thickening harmed by long cooking? Explain your answer. If both starch and egg are used for thicken- ing a mixture, devise a way whereby the starch can be cooked thoroughly, and the egg can be cooked without curdling. CARAMEL TAPIOCA 1 cnpf ul sugar J teaspoonful salt 1 pint milk 1 egg \ cupful granulated tapioca \ teaspoonful vanilla Scald the milk. Caramelize the sugar, and then add it to the hot milk. When the sugar is dissolved, add the tapioca. Cook in a double boiler until the tapioca is trans- parent; add the salt; stir in the egg carefully, and cook until the egg thickens. Add the vanilla and turn into dishes for serving. Cool. Serve with plain or whipped cream. Chopped nuts may be added to the dessert just before turning into the serving dishes. \ 110 THE COOKING OF FOODS CREAM OF POTATO SOUP 3 potatoes 1 teaspoonful salt

Cook this with the app: pantry check, scaling, and the assistant.