Almond Floating Islands with Custard Sauce Recipe

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Almond Floating Islands with Custard Sauce
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Ingredients
14
Count
Nutrition
225
Calories
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Ingredients:

Directions:

  1. For the rum custard sauce Put the milk, cornstarch, and sugar in saucepan, and stir occasionally as you heat it. Meanwhile, whisk the egg yolks in a bowl. When the milk comes to a strong boil, pour it all at once into the yolks while beating continuously with a whisk. The quantity of boiling milk as compared with the quantity of egg yolk is such that the egg yolk will be cooked by the hot milk and not require further cooking. Strain the custard immediately through a fine strainer into a bowl, and stir in the cold cream. When lukewarm, add the vanilla and rum. Set aside until serving time.
  2. For the butter caramel: Put the sugar in a saucepan with 3 tablespoons of the water, and stir just enough to moisten the sugar. Place over medium heat, bring to a boil, and cook until the mixture turns caramel-colored (10 to 12 minutes). When caramelized, remove from the stove, add the butter and the remaining 2 tablespoons of water, and stir until well mixed. Divide the caramel among eight individual molds with a capacity of 1 to 1 1/2 cups each. Let the caramel cool, then butter lightly around the sides of the molds.
  3. For the meringue-nut mixture: Beat the egg whites until very firm. Sprinkle the sugar quickly on top while beating at high speed with the whisk, and continue beating for another 10 seconds. Fold in the chopped almonds.
  4. Preheat the oven to 350 degrees. Spoon the meringue into a pastry bag without a tip, and squeeze it into the caramelized molds. Tap the molds on a potholder set on the table, so there are no air bubbles in the center of the meringue. Arrange the molds in a roasting pan surrounded by lukewarm tap water. Bake for 25 to 30 minutes, until well set in the center and puffy. Remove from the water, and let cool.
  5. When cool, the individual desserts can be covered with plastic wrap and refrigerated for up to 2 days.
  6. To serve: Spoon 3 to 4 tablespoons of rum-custard sauce onto individual serving plates, and unmold the small floating islands on top, letting whatever caramel that comes out drip over them. Decorate with some extra toasted almond slices, and serve immediately.
  7. Jacques Pépin Celebrates by Jacques Pépin. Copyright © 1999 by Jacques Pépin. Published by Knopf Doubleday Publishing Group. All Rights Reserved.Jacques Pépin, celebrated host of award-winning cooking shows on National Public Television, master chef, food columnist, cooking teacher, and author of nineteen cookbooks, was born in Bourg-en-Bresse, near Lyon. His first exposure to cooking was as a child in his parents' restaurant, Le Pelican. At thirteen years of age, he began his formal apprenticeship at the distinguished Grand Hotel de L'Europe in his hometown. He subsequently worked in Paris, training under Lucien Diat at the famed Plaza Athenee. From 1956 to 1958, Mr. Pépin was the personal chef to three French heads of state, including Charles de Gaulle. A former columnist for the New York Times, Mr. Pépin writes a quarterly column for Food & Wine. He also participates regularly in the magazine's prestigious Food & Wine Classic in Aspen and at other culinary festivals and fund-raising events worldwide. In addition, he is a popular guest on such commercial TV programs as The Late Show with David Letterman, The Today Show, and Good Morning America. Mr. Pépin is the recipient of two of the French government's highest honors: he is the Chevalier de L'Ordre des Arts et des Lettres (1997) and a Chevalier de L'Ordre du Merite Agricole (1992). He is also the Dean of Special Programs at The French Culinary Institute of Wine and Food, a member of the IACP, and is on the board of trustees of The James Beard Foundation. He and his wife, Gloria, live in Madison, Connecticut.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 224.62 Kcal (940 kJ)
Calories from fat 110.96 Kcal
% Daily Value*
Total Fat 12.33g 19%
Cholesterol 88.58mg 30%
Sodium 92.56mg 4%
Potassium 205.23mg 4%
Total Carbs 17.8g 6%
Sugars 15.27g 61%
Dietary Fiber 0.91g 4%
Protein 8.63g 17%
Vitamin C 0.1mg 0%
Iron 0.6mg 4%
Calcium 96.5mg 10%
Amount Per 100 g
Calories 163.18 Kcal (683 kJ)
Calories from fat 80.61 Kcal
% Daily Value*
Total Fat 8.96g 19%
Cholesterol 64.35mg 30%
Sodium 67.24mg 4%
Potassium 149.09mg 4%
Total Carbs 12.93g 6%
Sugars 11.09g 61%
Dietary Fiber 0.66g 4%
Protein 6.27g 17%
Vitamin C 0.1mg 0%
Iron 0.5mg 4%
Calcium 70.1mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.3
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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