| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
New Orleans |
Desserts, Masterchefs, Norleans, Cro |
4 |
Servings |
INGREDIENTS
| 4 |
lg |
Eggs, separated |
| 1 |
c |
Sugar |
| 2 |
c |
Milk |
| 1/8 |
ts |
Vanilla |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Water |
INSTRUCTIONS
Put the egg whites in a mixing bowl and beat slowly at first. As the
egg whites thicken, add 1/4 cup of sugar and increase the beating speed
until the whites hold very stiff peaks.
Scald the milk and add 1/4 cup of sugar and vanilla. Stir the mixture
until the sugar has dissolved.
Poach the egg whites in milk for 4 to 5 minutes, turning once. The
idea here is to drop large dollops of the beaten egg white/sugar mixture
onto the surface of the milk until they are cooked through. These will be
the "islands" for this exotic dessert. Remove to serving platter.
Beat the egg yolks with the remaining 1/2 cup of sugar in a bowl and
add the hot milk, stirring vigorously. Cool and strain.
Make a caramel by boiling 1/2 cup of sugar and 1/2 cup of water to a
syrup.
Serve the cooled milk-and-egg mixture with the islands and drizzle
caramel on top.
Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Gerard Crozier, Crozier's Restaurant, New Orleans
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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