Floating Islands with Lemon-Scented Custard Sauce and Raspberries

Floating Islands with Lemon-Scented Custard Sauce and Raspberries
Photo by Lisa Hubbard

Ingredients

  • 2 teaspoons finely grated lemon peel
  • 1/3 cup sugar
  • 3 tablespoons fresh lemon juice
  • 6 large egg yolks
  • 6 paper-thin lemon slices
  • ½ cup egg whites
  • 1 salt
  • + 4 more ingredients
    • 2 6-ounce containers fresh raspberries
    • 2/3 cup sugar
    • 1 cup whipping cream
    • ½ cup whole milk

Bring cream and milk to simmer in heavy medium saucepan. Using whisk, beat egg yolks and sugar in medium bowl until light, about 2minutes. Gradually whisk hot cream mixture into yolks. Return mixture to saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon...

View full recipe at Epicurious

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