Key Lime Floating Island
This very basic liquid custard dessert never fails to make an impressive entrance.
INGREDIENTS | SERVES 4
Floating Island:
- 4 egg whites
- ½ cup sugar
- Pinch cream of tartar
- 1 tablespoon key lime juice
Custard:
- 4 egg yolks
- 2 tablespoons flour
- Pinch salt
- ⅔ cup sugar
- 3 cups milk
- 2 teaspoons vanilla
- 1 tablespoon key lime zest
To make meringues, in a chilled glass or metal bowl, combine egg whites, sugar, cream of tartar, and key lime juice. Beat on low speed to blend; beat at high speed until meringue is very stiff. Fill a large Dutch oven with water; bring to a boil over high heat. Reduce heat to medium. When water is simmering, spoon 8 mounds of meringue into water; simmer 3–5 minutes, turning once, until meringues are firm. Remove with slotted spoon; set aside.
To make sauce, in a bowl, whisk together egg yolks, flour, salt, and sugar until well blended. Scald milk in top of double boiler. Ladle a cup of hot milk into egg mixture, whisking constantly. Immediately pour tempered egg mixture into top of double boiler; whisk to blend. Cook, stirring constantly, until sauce coats the back of a spoon. Remove from heat; beat in vanilla and lime zest.
Pour custard sauce in a shallow serving bowl. Place meringues on top of sauce, turning once to coat. Chill dessert until ready to serve. Drizzle with caramel or raspberry sauce if desired.
Meringue Tips
Egg whites turn into meringue when air is beaten into the whites and trapped in air bubbles formed by egg proteins. Sugar strengthens meringues, making the bubbles more stable. Any impurities or fats — in the egg whites, the bowl, or beaters used — will cause the air bubbles in the beaten whites to collapse. Even oils from your fingers can affect the end result. Make sure everything touching the eggs is dry and spotless; use fresh eggs at room temperature and add sugar gradually after egg whites have started to foam.
