Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Masterchefs
Norleans
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lg Eggs, separated
1 c Sugar
2 c Milk
1/8 ts Vanilla
1/2 c Sugar
1/2 c Water
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 - 1983
: www.greatchefs.com - 747 Magazine Street, New Orleans, LA 70130
: Chef Gerard Crozier, Crozier's Restaurant,
New Orleans
