Sometimes simple is good. For instance, take floating islands, a dessert that often appeared on menus years ago in New Orleans. RECIPES FOLLOW FOR: FLOATING ISLANDS COFFEE CUP CUSTARD My first ...

Ludo Lefebvre’s meringues are not poached in milk—a traditional yet delicate procedure—but spread in a pan and baked in the oven. Easy. The sweet foam comes showered with praline dust and ...

In the U.S., floating island was popular from the turn of the century into the 1960s, with recipes in all of the basic cookbooks, such as “Fannie Farmer,” “Joy of Cooking” and “Better ...

Floating islands evolved from snow eggs, or ouefs à la neige, originally beaten egg whites topped with egg yolks. The yolks later migrated into the custard and earned a spot in classic French ...

Recalling Mama's desserts, I remembered another much loved after-dinner treat -- floating islands (oeufs a la neige, eggs in the snow, or ils flottant, floating island). It is simply a ...

2 cups milk. 1½ teaspoon vanilla. Freshly grated nutmeg to taste. Beat the egg yolks and whisk in ¼ cup sugar, the salt and cornstarch. Scald the milk in a double boiler over low heat.

In fact, the dish has been around even longer than July 14, 1789 -- in “The Diner’s Dictionary,” John Ayto reports that Benjamin Franklin wrote in 1771, “At dinner had a floating island.” ...

Julia Child made French cooking accessible to the masses, but one of her favorite sweets was a little-known dessert dating ...

That’s what it’s like to dive into floating islands, the gently cooked meringues surrounded by vanilla custard sauce. Claudio Pirollo learned how to make them the classic French way, as a cook ...

For the macadamia custard, place the macadamias and brown sugar in a Thermomix and blend on high speed until finely ground. Add the remaining ingredients and blend at 80°C, on speed 4 for 10 ...