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Dessert

Floating Islands

A custard dessert topped with meringue islands and bright jelly garnish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Egg and milk are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Floating Islands

Ingredients

Directions

Make the custard

  1. Beat the yolks of five eggs and the whites of two until light.

  2. Sweeten with five tablespoons of sugar and add flavoring to taste.

  3. Stir into a quart of scalded milk and cook until thickened.

  4. When cool, pour into a glass dish.

Make and cook the islands

  1. Whip the whites of three remaining eggs to stiff peaks, adding three tablespoons of sugar and a little flavoring.

  2. Pour this froth over a shallow dish of boiling water to cook with steam.

  3. Once cooked, drop spoonfuls of the froth over the custard, spacing them apart.

  4. Garnish each island with a teaspoonful of bright jelly for a pleasing effect.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and milk barely smell alike, yet cooks put them together in 77,875 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg yolks
Thicken the custard as they set and give it richness and colour.
Milk
Forms the body of the custard, which thickens when cooked with the yolks.
Sugar
Sweetens the custard and stabilises the whipped egg white froth.
Egg whites
Whipped to stiff peaks, they form the light, airy floating islands.

The step that matters

Cooking the meringue islands in steam. Egg white froth must be cooked gently over steam, not boiled directly, so it sets soft and airy rather than collapsing or turning rubbery. Spoon the islands once they are firm enough to hold their shape.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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