Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#50
Floating Island is one of my most successful dishes in life. Being an Army officer's wife, we have had many occasions to host parties. Sometimes I try out new dishes for my guests but there have been times when I was not in a mood to put in so much effort and yet wanted to give them a nice exotic sounding dish which wasn't too taxing for me. This is that 'Go-to' dessert of mine for important occasions.
I have prepared this now for Blogging Marathon #50 entry. It has given me great pleasure to make it for such a wide audience. At the outset I want to state a disclaimer that the pictures aren't that great because I couldn't pause for clicks while making. So I handed the camera over to my daughter and told her to keep clicking as I cook as I wont be able to stop midway. Yet I have added more photos than usual for clarity. So please bear with them :)
The best part was that Abi enjoyed giving me hand in this, especially in decorating the islands :) He just loves custard. Even when unwell, that's the one thing he will eat without a fuss. Thanks BM for making me make this dessert!!
1. Eggs :2 nos (yolks separated)
2. Milk : 1 lr
3. Sugar :1/2 cup (as needed)
4. Custard powder : 3 level table spoon
(see instructions on the packet)
5. Essence of your choice : 1 teaspoon
6. Raisins, herbs and fruits of your choice : To decorate
1. Boil the milk in a wide kadai and let it remain on the stove in the lowest heat.
2. Separate the egg yolks. Beat the egg whites till it forms a peak like shown in the photo.
3. Take a tablespoon of beaten egg white and drop it slowly in the simmering milk (not boiling) .
4. Repeat the process till you finish all the beaten egg white.
|Drop the egg whites carefully into the simmering milk|
5. Turn them carefully to cook both the sides. Each will take about 2 to 3 minutes to cook.
6. Remove them from the kadai and keep aside.
7. Now bring the milk to a boil. Mix custard powder with cold milk. Pour this in to the boiling milk stirring continuously. Add sugar and cook it till the sugar dissolves. (At this stage you can add one beaten egg yolk making sure it does not curdle. Its optional).
8. Cool the custard and the essence.
9. Take a serving bowl, pour the chilled custard and place the islands carefully on it.
10. Decorate your floating island with raisins herbs or even fresh fruits of your choice. I added some sliced grapes, a mini mint "tree" , chopped mint leaves and lovely nasturtiums from our garden!