Floating Island (Oeufs a la Neige)

    Floating Island (Oeufs a la Neige)

    (17)
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    40min


    16 people made this

    About this recipe: A soft vanilla custard with floating clouds of meringue. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.

    Ingredients
    Serves: 5 

    • 3 eggs
    • 1/4 cup (55g) caster sugar
    • 1/4 teaspoon salt
    • 1 teaspoon vanilla extract
    • 1 1/2 cups (375ml) whole milk

    Directions
    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Separate two of the eggs. In top of double boiler, combine 1 whole egg and 2 yolks with sugar, salt and vanilla, beating until smooth. Stir in milk and cook over simmering water, stirring constantly. When custard thickens enough to coat the back of a spoon, remove from heat. (Do not boil. If custard should start to curdle, remove from heat and beat vigorously until smooth.) Cool completely.
    2. In a medium bowl, beat egg whites with electric mixer until stiff. Gradually beat in 4 tablespoons sugar. Pour cooled custard into serving dish. Drop meringue by heaping tablespoons onto custard to make islands. Chill before serving.
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    Reviews and ratings
    Global ratings:
    (17)

    Reviews in English (13)

    by
    33

    After struggling with Martha Stewarts version of this recipe I found this recipe equal to her version in flavor and presentation, without the hassle of her version. My family loved it even our 8 year old grandson gave it a thumbs up!  -  19 Dec 2001  (Review from Allrecipes US | Canada)

    by
    29

    this is a recipe my husband said his grandmother use to make him....when i make the meringue i very gently spoon in large dollups on top of steeping milk, poach gently for 3-5 minutes, turning once to cook meringue, remove with slotted spoon and drain. I would not eat the raw egg version. Chill and traditionally drizzle with caramel. It is super easy and super impressive.  -  30 May 2008  (Review from Allrecipes US | Canada)

    by
    12

    I LOVE this recipe but also would not eat the raw egg version. I learned it with some different proportions and directions, including cooking the dollops of egg white for a few seconds in boiling water, turning once, and removing with a slotted spoon (similar to go away's directions). It's very easy and gives the islands slightly more structure (without making them crispy). My recipe also does not add any sugar to the egg whites, and even though I am a sugar fiend I still love it! Just make sure there's a little custard in every bite.  -  26 Aug 2009  (Review from Allrecipes US | Canada)

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