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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 6 |
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My grandmother made this dish and called it Floating Island. Though it's not a true floating island, you still cook it in a pan of water, so I suppose that's where the name came from during the depression. Ingredients:
2 1/2 cups 2% low-fat milk |
1 tsp granulated sugar |
1 vanilla bean, split or |
1 tsp vanilla extract |
4 egg whites |
1/4 c sugar |
1/2 c sugar |
4 tsp cornstarch |
1 ts vanilla extract |
1 egg yolk, lightly beaten |
vegetable cooking spray |
Directions:
1. Preheat oven to 325F.
2. Pour milk into a heavy saucepan.
3. Scrape seeds from vanilla bean; add seeds and bean to milk (or add 1 tsp vanilla extract).
4. Cook over low heat 20 minutes; discard vanilla bean (I save in a jar with lid to use when making warm milk).
5. Combine 1/4 cup sugar and cornstarch and add to milk mixture, stirring well.
6. Gradually stir about one-fourth of hot milk mixture into egg yolk; add to remaining hot milk mixture, stirring constantly.
7. Bring to a boil over medium-high heat, stirring constantly.
8. Cook 1 minute, stirring constantly (mixture will not be thick).
9. Pour into a bowl; cool slightly, and cover surface with plastic wrap. Chill thoroughly (mixture will thicken slightly).
10. Coat a 1-quart metal bowl with cooking spray; sprinkle with 1 teaspoon sugar and set aside.
11. Beat egg whites (at room temperature) at high speed on electric mixer until foamy.
12. Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
13. Add vanilla extract, and beat 10 seconds.
14. Spoon mixture into prepared bowl; gently smooth surface of mixture with a spatula.
15. Place bowl in an 8-inch square baking pan; add hot water to pan to a depth of 1 inch.
16. Bake at 325 deg for 20 minutes or until slightly puffed and set. Invert island into a shallow dish.
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