1 Pour milk into a medium saucepan and bring to a boil. Remove from heat and set aside. 2 Lightly beat the eggs then mix with the cornstarch and 4 tablespoons sugar. 3 Pour mixture into the top of a double boiler and whisk together until well blended. 4 Slowly stir the hot milk into the egg mixture. 5 Heat the water in the lower part of double boiler to a boil. Reduce heat to low. Stir the custard constantly for 12-15 minutes. 6 After removing from heat, mix in the almond extract. Allow custard to cool then cover and chill in the refrigerator. 7 Use an electric mixer to beat the egg whites at high speed. 8 When soft peaks form slowly add 2 tablespoons of sugar until it turns into stiff peaks. 9 Fold the toasted almonds in. 10 Take a 13 x 9 x 2-inch pan and fill with boiling water to a depth of 1-inch. 11 Divide the egg mixture into 6 equal portions and drop into boiling water. 12 Place the pan in the oven and bake for 15 to 18 minutes at 350 degrees. 13 When islands are lightly browned remove from the oven. Remove the islands from the water with a slotted spoon and allow to drain on paper towels. Chill in refrigerator. 14 Divide the chilled custard into 6 dishes and spoon 1 island onto each dish.
Additional Information
A little bit of work, but worth it for this delicious dessert!
Ingredients | Makes Servings
Directions
