Crisp Floating Island Recipe

To make the 'island': beat the egg whites until they form soft peaks and gradually add the sugar

Beat until it becomes firm and shiny

Add the chopped almonds and mix carefully

Preheat the oven to a low temperature (120°C)

Grease a 16 cm diameter mold with a hole in the center, capable of holding 5 cups

Fill the mold with the meringue mixture

Place the mold on a baking sheet

Put it in the lower part of the oven and pour hot water into the baking sheet around the mold

Bake for about 35 minutes or until the meringue is firm and golden brown on top

Remove from the oven and let cool

To make the sauce: beat the yolks with sugar until the mixture thickens and becomes pale yellow

While that, bring the milk to a boil

Add the milk gradually to the yolk mixture, continuing to beat

Return it to the pan and heat slowly, stirring constantly with a wooden spoon

Do not let it boil

The cream is ready when the mixture coats the back of a spoon

Remove from the heat and place immediately on an ice bath to chill

If it boils or thickens, blend in a liquidizer at high speed

Place the sauce in a glass bowl with a rim, shape the 'island' over the sauce, and refrigerate for 1 hour before serving

Serve chilled.