|2½ cup||2% low-fat milk|
|1||Vanilla bean, split|
|1||Egg yolk, lightly beaten|
|Vegetable cooking spray|
|1 teaspoon||Vanilla extract|
|½ ounce||Bittersweet chocolate, grated|
Pour milk into a heavy saucepan. Scrape seeds from vanilla bean; add seeds and bean to milk. Cook over low heat 20 minutes; discard vanilla bean.
Combine ¼ cup sugar and cornstarch; add to milk mixture, stirring well.
Gradually stir about one-fourth of hot milk mixture into egg yolk; add to remaining hot milk mixture, stirring constantly. Bring to a boil over medium-high heat, stirring constantly.
Cook 1 minute, stirring constantly (mixture will not be thick). Pour into a bowl; cool slightly, and cover surface with plastic wrap. Chill thoroughly (mixture will thicken slightly).
Coat a 1-quart metal bowl with cooking spray; sprinkle with 1 teaspoon sugar. Set aside.
Beat egg whites (at room temperature) at high speed of an electric mixer until foamy. Gradually add ½ cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Add vanilla extract, and beat 10 seconds. Spoon mixture into prepared bowl; gently smooth surface of mixture with a spatula. Place bowl in an 8-inch square baking pan; add hot water to pan to a depth of 1 inch. Bake at 325 deg for 20 minutes or until slightly puffed and set.
Invert island into a shallow dish. Pour sauce around island, and sprinkle with grated chocolate. Yield: 5 servings (serving size: 1 wedge and ½ cup sauce).
Per serving: 228 Calories; 4g Fat (16% calories from fat); 8g Protein; 41g Carbohydrate; 52mg Cholesterol; 107mg Sodium Serving Ideas : Serve immediately.
NOTES : Traditionally, floating islands are done in individual cups. Our recipe is made into one large floating island, which is easier to make and looks more dramatic.
Recipe by: Cooking Light, Jan/Feb 1994, page 60 Posted to MC-Recipe Digest V1 #402 by igor@... on Jan 28, 1997.
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