Also known as œufs à la neige or île flottante! The difference between the two dishes is that île flottante sometimes contains islands made of “alternate layers of alcohol-soaked dessert biscuits and jam”. Wink, wink 😉
A few years back I made them live on Google+ Hangouts on AZ Entertainment live cooking show and was so much fun. You can check it out below.
It is also traditionally made in Croatia where we called them Šnenokle in Northwestern region and Paradižot in Dalmatia. The difference being Paradižot has alcohol-soaked dessert biscuits, sometimes with chocolate sprinkles, and Šnenokle won’t get you drunk (except on love maybe) 😁
- 6 eggs
- 1 liter (4 cups) of milk
- 100 g (1/2 cup) sugar
- ½ vanilla bean
- 2 tbsp cornstarch
- Cook vanilla bean in milk in a large pot until boiling hot.
- Separate egg whites and yolks.
- Beat the egg whites with electric or stand up mixer until stiff.
- Place the egg whites with large spoon in the boiling milk. Don’t put too many at once as they will double the size. Turn them over in 30 sec. They shouldn’t boil more than a minute.
- Take them out and place them in a serving bowl.
- Remove the vanilla bean from the milk.
- Mix egg yolks and sugar until foamy, add cornstarch and a bit of the boiling milk. Mix until combined.
- Stir in the egg yolk mixture in the boiling milk after you cooked all the egg whites. Whisk until the creme thickens.
- Pour the cream over the egg whites.
- Chill before serving.
Serve well chilled and decorated with grated chocolate.
You can also place the cooked egg whites on sugar cookies soaked in rum.
What is your favorite egg dessert?