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Traditional Romanian Floating Island (Lapte de Pasăre in Vanilla Custard)
The iconic nostalgic dessert: pillowy poached meringue clouds floating over a pool of velvety, slow-cooked vanilla bean crème anglaise.
Prep
20 min
Cook
15 min
Total
35 min
Ingredients
servings
4
- Whole milk (3.5% fat)800 ml
- Fresh eggs, separated into yolks and whites4 pc
- Caster sugar100 g
- Vanilla bean or natural extract1 tsp
Preparation Steps
1
Whip egg whites with a pinch of salt and 30 g sugar until stiff, glossy peaks form.
6 min timer
2
Heat milk with vanilla over gentle heat below boiling point. Drop spoonfuls of meringue into the milk, poaching 1 minute per side. Lift onto a plate with a slotted spoon.
6 min timer
3
Whisk yolks with remaining sugar until pale. Gradually temper with warm strained milk, then cook over low heat stirring constantly until custard lightly coats a spoon. Chill and serve with poached meringues.
8 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
250
Protein
11g
Carbohydrates
28g
Fat
10g
Allergens
MilkEggs
*estimated values per serving
Provenance & Public Domain Audit
Source: Patrimoniul Culinar Tradițional Românesc / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Romanian Gastronomic Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
