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Almond Custard with Floating Islands
Source: dLife

Light meringue cookies in custard.

Prep Time: 90 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 130.8
Total Carbs 19.0 g
Dietary Fiber 0.3 g
Sugars 15.2 g
Total Fat 2.8 g
Saturated Fat 0.6 g
Unsaturated Fat 0.5 g
Potassium 44.4 mg
Protein 8.3 g
Sodium 107.1 mg
Dietary Exchanges
1/2 Fat , 1/2 Meat , 1/2 Milk , 1/2 Other Carbs , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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3 cup  fat free milk
2 each  eggs
0 1/4 cup  sugar
7 tsp  Cornstarch
1 tsp  almond extract
Floating Islands

2 each  egg whites
2 tbsp  sugar
2 tbsp  slivered almonds
  1. Directions: Custard
  2. Pour milk into a medium saucepan and bring to a boil. Remove from heat and set aside.
  3. Lightly beat the eggs then mix with the cornstarch and 4 tablespoons sugar.
  4. Pour mixture into the top of a double boiler and whisk together until well blended.
  5. Slowly stir the hot milk into the egg mixture.
  6. Heat the water in the lower part of double boiler to a boil. Reduce heat to low. Stir the custard constantly for 12-15 minutes.
  7. After removing from heat, mix in the almond extract. Allow custard to cool then cover and chill in the refrigerator.
  8. Directions: Floating Islands
  9. Use an electric mixer to beat the egg whites at high speed.
  10. When soft peaks form slowly add 2 tablespoons of sugar until it turns into stiff peaks.
  11. Fold the toasted almonds in.
  12. Take a 13 x 9 x 2-inch pan and fill with boiling water to a depth of 1-inch.
  13. Divide the egg mixture into 6 equal portions and drop into boiling water.
  14. Place the pan in the oven and bake for 15 to 18 minutes at 350 degrees.
  15. When islands are lightly browned remove from the oven. Remove the islands from the water with a slotted spoon and allow to drain on paper towels. Chill in refrigerator.
  16. Directions: Serving
  17. Divide the chilled custard into 6 dishes and spoon 1 island onto each dish.

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