Islands floating house in the steam oven

My son Adam is a big fan of floating islands. Such a fan that he comes to appreciate those of the canteen then he hates almost everything he eats. However, I do not do that rarely, the rest of the family not appreciating especially this dessert.
And then this weekend, it was claimed. It was the weekend “order what you like and I prepare it”, it doesn’t happen often but after the tiramisu for dad and the teen, he was entitled to his island floating.

It was finaement well because I really wanted to test the cooking of the eggs in the snow in my steam oven and I had not yet had the opportunity. Remember, I’ve already told you about my oven is Electrolux and I had even shared one of my recipes with you. Since I got it, it was not idle, either for the program steam or for others, all smarter than each other. Indeed, even children have learned to use it for programs as basic as baking a pie, a pizza, reheating of pastries (it does wonders for the “refreshing” of the pastry before !).

For the custard, you need :

  • 4 egg yolks
  • 500ml of milk
  • 100 g of sugar
  • 1 vanilla pod

For eggs in the snow :

  • 4 egg whites
  • 1 pinch of salt
  • 60 g sugar

For the dressing :

  • Liquid Caramel

Pour the milk in a saucepan. Split the pod devanille in two, scrape out the seeds and put them in the milk. Also add the vanilla pod sar in the milk and bring to a boil.
Mix the egg yolks and sugar with a whisk until the mixture whitens. Add the boiling milk into this mixture and whisk again. Transfer the preparation into a saucepan and cook over low heat for about 10 minutes.
The custard is cooked when it has slightly thickened and spoon. Let cool and then store in a cool place.

In the bowl of a food processor, whisk the eggs and salt. When the eggs begin to foam, add the sugar in 3 batches, whisking until it is completely incorporated. The eggs must be mounted in the snow very firm.
The mold in a mold half-spheres lightly oiled and cover with a food film that supports the heat. Fill the compartment to steam the oven with water and bake in baking circulating heat + steam 100°C for 12 minutes.
Unmold the half-sphere on a film of food once cooked.

In a ramekin, pour a background of custard, add a half-sphere of the egg whites and then drizzle caramel and serve immediately.

Verdict : the cooking of the eggs in the snow is perfect and has just the consistency ideal. A remake !