Phool Faludo Floating Island Pudding)
A floating island or île flottante is a dessert consisting of meringue floating on a vanilla custard. The meringue is prepared from whipped egg whites, sugar, and vanilla extract and baked in a bain marie. The crème anglaise is prepared with the egg yolks, vanilla, and hot milk, briefly cooked.
Ingredients
- 1 tin evaporated milk
- 6 eggs
- 2 Pints milk
- 1/2 Cup sugar
- 1 Tablespoons(tbsp) custard powder
- 2-3 Drop vanilla essence
- 1/4 Teaspoons(tsp) coarsely ground cardamom
- 1 Pinch saffron
- silvered almonds and pistachios for decoration
Instructions
- 1 Separate egg whites from the yolks very carefully into two separate bowls
- Whisk the egg whites very vigorously until stiff
- Mould the stiffened egg whites into the required shape (eg mountains, flowers) and place on a flat unbreakable plate
- In a very large saucepan boil water and carefully transfer the shaped egg white from the plate onto the water surface removing the plate; do not cover; Cook on high heat for 10 minutes
- Heat the milk and sugar in a saucepan over low heat
- When it begins to boil add the whisked egg yolks and dissolved custard powder
- Add saffron, cardamom and vanilla essence and cook over low heat stirring continuously
- Pour the custard into a serving bowl. Carefully transfer the cooked egg white (Floating Island) onto the custard
- Soak some saffron in a little water and sprinkle on the Floating Island
- Decorate with slivered almonds and pistachios