|
Cuban Floating Islands recipe - Receta
de Islas Flotantes
courtesy of the
Cocina Cubana Club founded by Pascual Perez & chef Sonia
Martinez
The name of this dessert refers to the meringue "islands" floating
on a sea of custard. This was always a favorite dessert with us
kids. So we would not fight over portions of the "islands", our
grandmother always made sure there were enough for each of us to be
served one.
FOR THE CUSTARD
4 cups milk
6 Tablespoons sugar
1 vanilla bean
1 teaspoon vanilla extract
6 egg yolks
2 Tablespoons rum or rum flavoring
FOR THE MERINGUE ISLANDS
6 egg whites
6 Tablespoons sugar
1/2 teaspoon cornstarch
Pinch of salt
FOR THE CARAMEL
1/2 cup sugar
1/2 cup water
Bring the 4 cups of milk to a slow boil, being careful it does not
boil over. Add 6 tablespoons sugar and a vanilla bean (*). Simmer
very low.
Beat egg whites until stiff, but not dry. While beating, gradually
add 6 tablespoons sugar, cornstarch and salt. When meringue is stiff
and glossy, shape into egg-shaped ovals using two large serving
spoons. Drop a few at a time into the milk, which should be barely
simmering. Poach each for one or two minutes on one side and then
turn over, cooking the other side the same amount of time. Meringue
should be quite firm before you lift from milk. Drain on several
layers of paper towels. Place on a plate and let cool.
Beat the 6 egg yolks until light and lemon colored. Strain the milk
in which the meringues were poached and gradually add the yolks to
it, beating constantly. Milk should not be hot, as that will cook
the egg yolks solid. Stir over very low heat until custard coats the
bowl of a spoon. If using the rum or rum flavoring, add at this
point. Add 1 teaspoon vanilla extract. Pour the custard mix into a
wide shallow platter. Place meringue "islands" over it forming a
pattern. Chill.
Combine the sugar and water in a saucepan. Cook until caramel is
dark amber in color. Before the caramel sets, drizzle it in a thin
thread over the "islands".
(*) Note: Vanilla beans can be reused several times after boiling.
Make sure you air-dry them carefully before storing or they will get
moldy. After several uses, you can make a slit all along the length
and reuse, or store in a sealed jar with sugar. The sugar will
absorb the vanilla taste.
Main Cuban recipe pages:
appetizers
• soups •
main
dishes •
desserts •
drinks
|
