Caroline Conran

Floating islands

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Preparation info
  • To Serve

    Four

    • Difficulty

      Easy

Appears in
top 1000British Cooking
British Cooking

By Caroline Conran

Published 1978

  • About

This sounds extravagant but in fact it contains very little more than the eggs, a little sugar and a few tablespoons of cream.

Ingredients

Custard

  • 575 ml (1 pint) milk
  • 6 egg yolks

Method

To make the custard

Bring the milk to the boil, then set the pan on one side.

Place the egg yolks in a bowl with the sugar and vanilla sugar or vanilla essence. Beat with an electric beater or wire whisk until thick and creamy. Stir the yolk mixture into the now considerably cooled milk. Set the pan in a larger pan of water over a gentle heat and st