The dessert known as Floating Island does not differ very much from soft CUSTARD. It is slightly thicker and contains whipped CREAM, which is used for the island. If whipped CREAM cannot be obtained, however, the white of egg may be substituted for it. In such an event, the white of the egg included in the recipe may be retained when the CUSTARD is made and used on top by sweetening it with sugar or perhaps by beating into it a small amount of pink jelly.
(Sufficient to Serve Four)
- 1 pt. milk
- 1-1/2 Tb. corn starch
- 1/4 c. sugar
- 1/4 tsp. salt
- 1 egg
- 1/2 tsp. vanilla
- Whipped CREAM
Heat the milk in a double boiler, retaining enough to moisten the corn starch. Mix the corn starch, sugar, and salt, and moisten with the cold milk. Add this to the heated milk in the double boiler, stir until the mixture has thickened, and then cook for 20 to 30 minutes. Beat the egg, add to it a spoonful of the hot mixture, and then pour this into the double boiler, stirring to prevent the curding of the egg. Cook for a minute or two, or until the egg has had time to thicken, remove from the heat, and add the vanilla. When cold, serve in individual dishes or glasses with a spoonful of whipped CREAM on top of each portion.
Woman’s Institute Library of Cookery, Vol. 4
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)