Shaker floating islands
Instructions:
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Plenty of rich milk and nest-fresh eggs characterized the food of the Shaker Kitchen Sisters, who labored to "please God in preparing the viands entrusted to their hands." This is a favorite old recipe. Rose water can be purchased in pharmacies, specialty food stores, and, sometimes, in the mix department of a well-stocked liquor store.
- 1 tablespoon cornstarch;
- 4 cups milk;
- 5 eggs, separated;
- 1⁄2 cup plus 3 tablespoons sugar;
- 1⁄2 teaspoon rosewater or vanilla;
- 1⁄8 teaspoon salt.
- In a small dish, mix the cornstarch with a small amount of the cold milk. Heat the remaining milk to a simmer. In a bowl, whisk the cornstarch mixture with the egg yolks, and slowly beat in 1⁄2 cup sugar.
- Slowly whisk in the hot milk, keeping the mixture smooth. Return mixture to the saucepan and cook over low heat, stirring constantly, for 3 minutes, or until mixture thickens but does not quite come to a boil. Add the rosewater or vanilla. Pour into a serving dish.
- In a large pot, bring about 2 quarts of water to a boil. In a large mixing bowl, whisk the egg whites until frothy. Add the salt and continue beating, adding the remaining 3 tablespoons sugar, until whites are smooth and stiff.
- Drop egg-size spoonfuls of the whites into the boiling water and cook 2 minutes. Remove whites, drain, and place on top of the custard. These are the "islands." Chill before serving.