Floating Islands

Maria Emmerich

Prep Time 15

Cook Time 15

Total Time 30

Course Breakfast, Dairy Free, Nut Free, Vegetarian

Cuisine American

Servings

Calories 144

▢ 4 cups unsweetened macadamia nut milk divided (or low-fat coconut milk for nut free)
▢ 1 whole vanilla bean or 1 tsp vanilla extract
▢ 6 large eggs
▢ 2/3 cup Natural Sweetener
▢ 1/4 teaspoon Redmond Real salt

Make the custard: In a medium-sized saucepan, bring 2 cups of the macadamia milk to a boil and remove from the heat.
In a small bowl, mix the egg yolks with ¹⁄3 cup of the natural sweetener and the salt until thick and pale yellow in color.
Pour the macadamia milk mixture very slowly into the sweetened egg yolks while beating them continuously.
Pour the mixture back into the saucepan and gently cook over low heat, stirring constantly, until it forms a custard thick enough to coat the back of a spoon, 15 to 20 minutes. (If you do this step too quickly or over higher heat, the eggs will scramble.)
Pour the custard through a fine-mesh strainer into a shallow serving dish. Add the vanilla. Taste and adjust sweetness to your liking. Set aside. If you are making extra, refrigerate in an airtight container until ready to use. Can be served warm or chilled.
Make the “islands”: Beat the egg whites until stiff peaks form, then very slowly add the remaining ¹⁄3 cup of erythritol while beating.
Place the remaining 2 cups of macadamia milk in a sauté pan or other large, shallow pan and bring to a low simmer.
Using a large slotted spoon, form 2-by-3-inch egg shapes out of the whites and poach them in the almond milk for 30 seconds on each side. You should end up with 16 “islands.” Do not overcook. Put the islands on a clean towel to drain.
Assemble: Divide the custard among 4 small serving bowls. Carefully arrange the islands in the custard. Serve immediately.