We could blame the simplicity of the recipe but it’s exactly what I love about this giant floating island with pink pralines:
I promise you, to try it is to adopt it!
- 9 egg whites
- 4 oz of sugar
- 8 oz of crushed pink pralines
- 3 egg yolks
- 1 oz sugar
- 9 oz whole cream
- 9 oz milk
- 1 vanilla bean
- Preheat oven to 350 °F. Beat the egg whites into snow. Gently fold the pink pralines crushed. Pour the mixture into a large metal cake pan. Fill one with water halfway up gratin dish and remove the cake pan inside. Bake for about 30 minutes at 350 °F
- Meanwhile, prepare the custard cream. In a saucepan, whisk the egg yolks and sugar. Add the milk, cream and whole pod vanilla and mix. Cook over low heat while stirring until a cooking which should be thickened slightly. The temperature must be between 180 and 200 °F. Remove from heat, remove the vanilla bean.
- After 30 minutes, remove from oven the white eggs. Let cool 3 minutes then turn out the mold directly on the custard cream