| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
|
Desserts |
1 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Sugar; (less 1 tbs) |
| 4 |
c |
Milk |
| 1 |
|
Vanilla bean |
| 8 |
|
Egg yolks |
| 8 |
|
Egg whites |
| 8 |
tb |
Sugar |
| 1 |
ts |
Cream of tartar |
|
|
A few drops of vanilla |
INSTRUCTIONS
CREAM
THE ISLAND
Cream:
1.Beat yolks with sugar until lemony colored,very pale yellow
2. Bring the milk to a boil with the bean { sliced in half)
3. Remove the vanilla bean and pour the hot milk slowly , still
beating,over the yolks.OFF THE HEAT
4. Bring the mixture back to very slow heat and stir with a wooden spoon or
spatula just until it coats the spoon. DO NOT LET It BOIL!!!!!! Should take
about 3 minutes in the heat.
The Island:
5. Whip whites until very firm.
6. Add sugar 2 T at a time whipping to a smooth batter.Add vanilla
7. Butter a tube pan and pour in the batter.
8. Bake in a pre heated 350 F oven in a water bed for 15 minutes.
9. Let cool and unmold.
10. Pour the cream around the unmolded island(egg whites) and they will
float.
11. Make a caramel and drizzle it over the island.
Posted to KitMailbox Digest by Pat Hanneman <kitpath@earthlink.net> on Sep
01, 1998, converted by MM_Buster v2.0l.
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