Elisabeth Lambert Ortiz

Floating Islands

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
top 1000The Complete Book of Caribbean Cooking
The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

  • About

This is a popular dessert that crops up on a number of islands. Both Jamaica and Barbados think of it as local. It is a very old recipe.

Ingredients

  • 3 eggs, separated
  • 2 oz. sugar
  • ¾ pint single cream

Method

Combine the egg yolks and sugar in the top of a double boiler away from any heat and beat until the yolks are light and lemon coloured. Scald the single cream and pour into the egg mixture in a steady stream, beating constantly. Place over water in lower half of boiler and cook over gentle heat, stirring constantly, until the mixture thickens and coats the spoon. Do not let it boil. Cool, stir