Floating Island Custard

Floating Island Custard Recipe

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Miriam Bucholtz


We loved this simple dessert while I was growing up. This recipe comes from the cookbook that my mother received as a wedding present in 1933.

This recipe does use raw egg whites. I would suggest using Pasteurized eggs or whites if you are concerned about this.

★★★★★ 1 vote
10 Min
20 Min


2 c
milk (i use 2%)
1/8 tsp
6 to 8 Tbsp
1/2 tsp
vanilla extract

How to Make Floating Island Custard


  • 1Scald the milk in the top of a double boiler. Separate two of the eggs, set the whites aside, and beat together slightly the one egg, two yolks, four Tablespoons sugar, and salt.
  • 2Add the scalded milk to the egg mixture, mix thouroughly, and return to top of double boiler. Cook over hot water, stirring frequently, until the mixture coats the spoon.
  • 3Remove from heat, add vanilla, cool, and pour into a glass dish or into custard cups. Note: I pour this through a strainer to catch any fragments of cooked egg white, which can be an unpleasant surprise while enjoying the custard.
  • 4Beat the two egg whites untill stiff, and beat two to four tablespoons of fine granulated or powdered sugar. (Another Note: I didn't have either on hand, so, not to be outdone, I put my sugar into a plastic bag and introduced it to my marble rolling pin.)
  • 5Drop the meringue onto the custard by spoonfuls, and chill thoroughly.

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About Floating Island Custard

Course/Dish: Puddings
Other Tag: Quick & Easy