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1 recipe of French Custard
First prepare the French custard, pour into individual bowls and refrigerate. To make the floating islands, beat the egg whites until stiff peaks form. Gradually beat in the sugar to make stiff meringue. To cook in microwave: dollop 2 islands onto a microwave safe plate. Microwave 30 seconds on high. Slip onto puddings and repeat with remaining meringue. To poach in water: Heat about 1/2 inch of water in skillet. When steaming hot, but not boiling, dollop in some meringue puffs. Cook gently for about 2 minutes, or until egg is set. Slip onto puddings.
Recipe created 2006-03-29.