Birds Milk - A Classic French Recipe
The Birds Milk is a classic french recipe also known by the names floating island dessert. Its name comes from the egg whites foam floating on the a vanilla milk custard, giving the suggestion of white birds floating on a milk lake, or floating islands. The floating island recipe is very easy to make and is always a favorite for the entire family.
Birds Milk - Floating Islands Recipe
Preparation time: 1 hour
Makes: 8 servings
- 1 quart milk
- 6 large eggs
- 7 ounces (200 g) sugar
- vanilla extract
- 1 teaspoon flour
- Separate the yolks from the egg whites in different bowls.
- Beet the egg whites until they become stiff and fluffy.
- Add half of the sugar and beet again with the mixer.
- Bring to a boil the milk in which you added couple of drops of vanilla extract. Reduce heat and simmer.
- With a tablespoon, place the egg whites in the milk, leave for 1 1/2 minute then turn on the other side and leave again for 1 1/2 minutes. Remove the whites with a strainer on a separate bowl and skim the milk.
- Mix yolks with the rest of the sugar and 1 teaspoon flour.
- Pour slowly the vanilla milk on the mixture stirring continuously.
- Bring the mixture to a boil for 1 minute. Set aside and add the egg whites on top of the milk.
- Let it cool and refrigerate. Serve cold.