3 eggs
1 cup (200 g) caster sugar (superfine granulated)
2 cups (500 ml) milk
a few drops vanilla essence
1 cup (200 g) caster sugar (superfine granulated)
2 cups (500 ml) milk
a few drops vanilla essence
method
1. Separate the eggs.
2. Whisk the egg whites until very stiff.
3. Fold in 150 g caster sugar.
4. Pour the milk into a frying pan and add a few drops of vanilla essence.
5. Heat gently until the surface of the milk is just shivering. It must not boil or the milk will discolour and form a skin.
6. Using 2 dessertspoons, mould egg shapes from the meringue and slide them into the milk.
7. Make only a few at a time, and leave plenty of space between them in the pan as they swell when cooking.
8. Cook slowly for 5 minutes, then turn them over, using a palette knife and a spoon, and cook for a further 5 minutes.
9. They are very delicate and must be handled with care.
10. Remove from the milk gently and place on a cloth or soft kitchen paper to drain.
11. Continue making shapes from the meringue and poaching them in the milk, until all the meringue is used.
12. Arrange the 'islands' in a flat serving dish.
13. Blend the egg yolks with the rest of the sugar, then stir in the milk gradually.
14. Strain the mixture into a saucepan and cook gently, stirring all the time, until the sauce thickens slightly. Do not let it come near the boil or it will curdle.
15. Pour the custard round the 'islands' and serve at once.
2. Whisk the egg whites until very stiff.
3. Fold in 150 g caster sugar.
4. Pour the milk into a frying pan and add a few drops of vanilla essence.
5. Heat gently until the surface of the milk is just shivering. It must not boil or the milk will discolour and form a skin.
6. Using 2 dessertspoons, mould egg shapes from the meringue and slide them into the milk.
7. Make only a few at a time, and leave plenty of space between them in the pan as they swell when cooking.
8. Cook slowly for 5 minutes, then turn them over, using a palette knife and a spoon, and cook for a further 5 minutes.
9. They are very delicate and must be handled with care.
10. Remove from the milk gently and place on a cloth or soft kitchen paper to drain.
11. Continue making shapes from the meringue and poaching them in the milk, until all the meringue is used.
12. Arrange the 'islands' in a flat serving dish.
13. Blend the egg yolks with the rest of the sugar, then stir in the milk gradually.
14. Strain the mixture into a saucepan and cook gently, stirring all the time, until the sauce thickens slightly. Do not let it come near the boil or it will curdle.
15. Pour the custard round the 'islands' and serve at once.
serving amount
serves 4
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