Floating Island

One of the original desserts of early Louisiana, the floating island, arrived with the French in the late 1600s. I remember thinking at one time in my life there was no better dessert on the face of the earth than "Isle Flotante."


  • 6 cups heavy whipping cream
  • 8 eggs separated
  • 1 1/2 cups sugar
  • pinch of cinnamon
  • pinch of nutmeg
  • 2 tbsps cornstarch
  • 3 tbsps vanilla
  • 1/2 cup sugar

In a 2-quart sauce pot, heat cream over medium-high heat. In a large mixing bowl, combine egg yolks, sugar, cinnamon, nutmeg, cornstarch and vanilla. When cream has come to a low boil, ladle one cup of the hot cream into the egg mixture, stirring constantly while pouring. Once the cream has been incorporated, pour the egg mixture slowly into the pot of hot cream. Remember, you must stir constantly, otherwise eggs will scramble. Reduce heat to simmer and, stirring constantly, cook until slightly thick custard is achieved. Pour into a serving bowl and allow to cool. In a large mixing bowl, beat egg whites until stiff peaks form. Add sugar and continue beating for an additional 1-2 minutes. Poach spoonfuls of these floating isles in hot water over low heat, approximately 2 minutes on each side. When done, remove from hot water and place on top of the custard in the bowl. Serve two floating isles in a soup bowl of custard.

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