French floating island
By VicentaLakin
the island of îlefllottante, one of france's classic sweets, with its mysterious and interesting name, is a floating egg clear on the british cathedral sauce, as if it were an island in the dark ocean, so people called him a floating island. if you don't have an oven in your house, you don't have to worry about it because it doesn't need to be baked, and if you have eggs, milk, sugar can make a very simple, very expensive romantic sweet
Recipe Recommendations
- milk 500ml
- sugar 140g
- eggs of 4
- vanilla a
- lemon juice a small spoonful
- sugar for caramel 75g
- milk fragrance
- cook
- half an hour
- simple
Steps for French floating island
1
I put vanilla seeds in the milk and boil them with a little fire
2
dissociate omelet and yolk and pour 80 g sugar in the yolk. okay
3
When the milk starts boiling, boils, slowly falls into the yolk. It's better to filter out the impurities in milk
4
When it's all poured into the yolk and evened, refilled in the pot, boiled by the fire until the egg cream becomes thick and then boiled, so that the British Kashda cream is finished and the freezer is done for one or two hours
5
eggreg, 60 g sugar, two or three downs
6
Make a pot of water in the middle of the fire and clean the eggs out
7
Put it in the boiler, flip it over in five minutes
8
finally put around 75 g sugar in the pot for caramel, spread the sugar evenly on the pan, burn slowly with a medium fire until it forms a brown, thick caramel
9
Pour the good caramel on the egg clear
10
Put in a cup or bowl of British cathedral sauce, then put the eggs with the caramel on an English cathedral sauce. Sweet caramel wraps a soft eggnog. Think you're gonna spit