Chilean Floating Islands

Autor: Inacap

INGREDIENTES

• 1 lt (4 cups) milk
• 1 cinnamon stick
• 1 tsp ground cloves
• 3 tbsp granulated sugar
• 3 eggs (separate the yolk from the whites)
• 2 tsp cornstarch
• Ground cinnamon and/or sliced almonds for garnish

INSTRUCCIONES

• Step 1 – Add milk, cinnamon, clove and sugar to a large pot. Bring to a boil, then turn off the heat.
• Step 2 – Beat the egg whites in a separate bowl until peaks form and then sprinkle with sugar. Continue to beat until a firm meringue forms.
• Step 3 – Return the pot to low heat and use a spoon to form peaks. Pour over the hot (but not boiling) milk. Cook for 2 minutes and remove with a skimming spoon. Set aside the cooked meringue peaks.
• Step 4 – Mix the egg yolks with the cornstarch in a bowl and add a small amount of hot milk from the pot. Stir to cool and pour the yolk mixture over the pot with the milk. Cook over low heat until slightly thickened.
• Step 5 – Remove the cream from the heat and pour into a baking pan or into individual bowls. Add the cooked egg white peaks. Let cool for 2 hours. Serve cold with ground cinnamon and/or almond slices.