Floating Islands with Strawberries, Croutons and Lemon Balm

Name: Floating Islands with Strawberries, Croutons and Lemon Balm
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 4 egg yolks; ¼ cup (55 g) sugar; 1 tsp (5 ml) vanilla; ¾ cup (180 ml) milk; ¾ cup (180 ml) 15% cream; 3 tbsp unsalted butter; 2 cups (100 g) white bread, crust removed, cut into large dice; 2 cups (280 g) strawberries, quartered; 2 tbsp lemon balm leaves, torn; 3 egg whites, at room temperature; ¼ tsp cream of tartar; 3 tbsp sugar; ½ tsp (2.5 ml) vanilla

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Preparation 25 MIN

Cooking 15 MIN

Chilling 3 H
Servings 4

Ingredients
Preparation

Ingredients

Custard Sauce

4 egg yolks
¼ cup (55 g) sugar
1 tsp (5 ml) vanilla
¾ cup (180 ml) milk
¾ cup (180 ml) 15% cream

Toppings

3 tbsp unsalted butter
2 cups (100 g) white bread, crust removed, cut into large dice
2 cups (280 g) strawberries, quartered
2 tbsp lemon balm leaves, torn

Meringue

3 egg whites, at room temperature
¼ tsp cream of tartar
3 tbsp sugar
½ tsp (2.5 ml) vanilla

Preparation

Custard Sauce

In a pot off the heat, whisk together the egg yolks, sugar and vanilla for 1 minute or until smooth and pale. Add the milk and cream while whisking.
Cook over medium-low heat while stirring and scraping the bottom and sides of the pot constantly with a wooden spoon until the mixture coats the back of the spoon, about 15 minutes. Transfer to a bowl. Let cool. Cover and refrigerate for 3 hours or until completely chilled. Strain through a sieve, as needed.

Toppings

Meanwhile, in a large skillet over medium heat, melt the butter until foaming. Brown the bread in the butter on all sides, about 4 to 5 minutes. Place on a plate lined with paper towel. Let cool.

Meringue

In a bowl, whisk the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add the sugar and whisk until smooth and stiff peaks form. Add the vanilla.
With the rack in the upper third of the oven, preheat to broil.
In four 5 ½-inch (14 cm) ramekins, each 1 inch (2.5 cm) deep, divide the custard sauce, strawberries and croutons. Cover with the meringue. Place the ramekins on a baking sheet.
Broil for 30 to 40 seconds or until the meringue is golden (see note). Garnish with the lemon balm leaves and serve immediately.