Floating On A Cloud Recipes

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FLOATING ISLANDS



Floating Islands image

Categories     Mixer     Egg     Dessert     Poach     Vanilla     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 13

Sauce
2 vanilla beans, split lengthwise
2 cups whole milk
6 large egg yolks
1/2 cup sugar
Meringues
2 cups whole milk
4 large egg whites
Pinch of salt
1/4 cup sugar
Caramel
1/2 cup sugar
1/4 cup water

Steps:

  • For sauce:
  • Scrape seeds from vanilla bean halves into heavy small saucepan; add beans. Add milk and bring to simmer over medium-high heat. Remove from heat, cover, and steep 10 minutes.
  • Whisk yolks and sugar in heavy medium saucepan until thick, about 2 minutes. Gradually whisk in warm milk mixture (including vanilla beans). Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 9 minutes (do not boil). Strain custard into small bowl. Cover and chill until cold, at least 3 hours and up to 2 days.
  • For meringues:
  • Lay smooth kitchen towel on work surface. Pour milk into medium (10-inch) skillet. Bring milk to simmer over medium heat.
  • Using electric mixer, beat egg whites in large bowl until foamy. Add salt and beat until whites hold soft peaks. Add sugar, 1 tablespoon at a time, beating until whites are stiff and glossy. Scoop some meringue (about twice the size of an egg) onto large oval spoon. Using another large spoon and gently transferring meringue from spoon to spoon, shape meringue into smooth oval. Drop oval into milk. Quickly shape 2 or 3 more meringues, dropping each into milk. Simmer meringues 1 minute. Using heatproof rubber spatula, turn meringues over in milk. Simmer 1 minute longer (meringues will puff up while poaching). Using slotted spoon, transfer meringues to towel (meringues will deflate slightly as they cool). Repeat process, shaping and then poaching enough meringues to make total of 12. Transfer meringues to waxed-paper-lined baking sheet. Refrigerate at least 1 hour and up to 3 hours.
  • For caramel:
  • Stir sugar and 1/4 cup water in heavy small saucepan over medium heat until sugar dissolves. Increase heat and bring to boil, brushing down sides of pan with wet pastry brush to dissolve any sugar crystals. Boil until syrup is pale golden color, occasionally swirling pan, about 6 minutes. Remove pan from heat. Let syrup cool until thick enough to fall from tines of fork in ribbons, about 8 minutes. (If caramel becomes too thick, rewarm slightly over low heat, stirring constantly.)
  • Spoon some sauce into center of each plate. Arrange 2 meringues on each. Dip fork into caramel and wave back and forth over meringues so that caramel comes off in strands that harden like threads, and serve.

FLOATING ISLANDS II



Floating Islands II image

This is a favorite dessert of everyone who tries it.

Provided by Jen

Categories     Desserts     Custards and Pudding Recipes

Time 30m

Yield 6

Number Of Ingredients 8

2 egg whites
1 pinch salt
¼ cup white sugar
3 cups milk
3 eggs
2 egg yolks
½ cup white sugar
1 ½ teaspoons vanilla extract

Steps:

  • In a medium bowl, beat egg whites with salt until foamy. Gradually pour in 1/4 cup sugar, beating until stiff peaks form.
  • Bring milk to a simmer in large saucepan over medium heat. Drop egg white mixture in six separate mounds into simmering milk, leaving one inch between mounds. Poach 3 to 5 minutes, turning once. Remove meringues with slotted spoon and drain. Remove milk from heat and set aside.
  • Beat eggs and egg yolks in a large bowl. Beat in 1/2 cup sugar. Stir in milk from the saucepan.
  • Cook milk mixture in a double boiler over simmering water, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Let cool before stirring in vanilla.
  • To serve, pour custard in a dish and top with poached meringues.

Nutrition Facts : Calories 219.5 calories, Carbohydrate 31.3 g, Cholesterol 171 mg, Fat 6.4 g, Protein 9.3 g, SaturatedFat 2.8 g, Sodium 106.3 mg, Sugar 31.1 g

EGGS IN A CLOUD RECIPE BY TASTY



Eggs In A Cloud Recipe by Tasty image

Here's what you need: eggs, salt, pepper, shredded parmesan cheese, crumbled bacon, chives

Provided by Tiffany Lo

Categories     Breakfast

Time 30m

Yield 2 servings

Number Of Ingredients 6

4 eggs, yolks separated
salt, to taste
pepper, to taste
⅓ cup shredded parmesan cheese
⅓ cup crumbled bacon
¼ cup chives, chopped

Steps:

  • Preheat oven to 450°F/230°C.
  • Separate the eggs: egg whites in one bowl and egg yolks each into their own bowls.
  • Using an electric mixer or whisk, mix the egg whites until thick and fluffy.
  • Salt and pepper to taste. Fold in bacon, parmesan cheese, and chives. Do not overfold.
  • Scoop onto baking tray and make an indent in the middle using the back of a spoon.
  • Bake for 5-8 minutes or until egg whites start to brown.
  • Place the egg yolks into center of the egg whites. Bake for 3 more minutes.
  • Enjoy!

Nutrition Facts : Calories 388 calories, Carbohydrate 2 grams, Fat 26 grams, Fiber 0 grams, Protein 32 grams, Sugar 0 grams

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