Islas Flotantes (Cuban Floating Island Dessert)
From Dorothy McNett's recipes at www.dorothymcnett.com.
4 cups milk
1/2 cup raw sugar
1 vanilla bean
6 eggs, separated
1/2 cup powdered sugar
1 teaspoon cornstarch
1/8 teaspoon fine sea salt
1 teaspoon vanilla extract
2 tablespoons rum
1/2 cup raw sugar
1/2 cup water
In saucepan heat the milk with the sugar and vanilla bean to a low simmer, do not let it boil, until nice and hot and the sugar has dissolved. Keep on a very low heat so that it is barely simmering. Separate the eggs, putting the whites in one batter bowl and the yolks into another bowl. With electric beater or hand held beater, beat the egg whites until stiff but not "dry". Gradually beat in the powdered sugar, cornstarch and fine sea salt and beat until stiff and glossy looking. Using 2 tablespoons, shape into egg-shaped ovals and drop a few at a time into the gently simmering milk. Poach them 1-2 minutes and then turn them over and poach another 1 - 2 minutes, until meringue is quite firm and sets up. Using a slotted spoon remove and place on a plate. Repeat until all are done. Remove the pan of milk from the burner and discard the vanilla bean.
Beat the egg yolks until light and lemon colored. Gradually whisk the warm (not boiling hot) in a slow steady stream into the egg yolks, whisking constantly. Place pan back on the burner and stir constantly over medium low heat until the custard thickens and coats the back of a spoon. Whisk in the rum and vanilla extract. Pour the custard into a wide shallow platter or flat casserole. Place the meringue "islands" over it to form a pattern of many islands on a sea of custard! Allow to cool so that the custard sets up totally, refrigerating if possible. To make the caramel topping, in a heavy bottomed saucepan combine the sugar and water and bring to a boil, stirring constantly. Cook several minutes to make a syrup and the caramel turns dark amber in color. Drizzle in a thin stream over the islands.
Recipe created 2015-07-27.
