Floating Island (1877)

Floating Island dessert made from a 19th-century recipe, custard with whipped egg white topping

From Buckeye Cookery and Practical Housekeeping (1877)

Ingredients

• 6 egg yolks
• 1 quart whole milk (4 cups / ~950 ml)
• Pinch of salt
• 3–4 tablespoons sugar (or to taste)
• 6 egg whites
• Flavoring: lemon zest or rose water
• Optional: grated coconut or additional sugar for topping

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Instructions

1. Beat and strain the egg yolks into a saucepan. Add milk, salt, and sugar.
2. Cook gently over medium heat, stirring constantly, until the mixture thickens and just begins to boil.
3. Remove from heat and stir in lemon zest or a few drops of rose water.
4. Pour the custard into a wide, shallow serving dish.
5. In a separate bowl, beat the egg whites until stiff peaks form.
6. Spread the beaten whites over the hot custard.
7. Sprinkle with coconut or a light dusting of sugar, if desired.
8. Place the serving dish into a pan of ice water. Chill thoroughly before serving.

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Source

Originally published in Buckeye Cookery and Practical Housekeeping (1877), page 89.