Jorge Castillo: Although Cuba is a floating island of sorts, Islas Flotantes is a dessert that is not unique to Cuba.
Glenn Lindgren: It's actually part of the cuisine of several European countries.
Raúl Musibay: A lot of fancy American restaurants used to serve this dessert in the 1950's. Americans loved it and it became a popular dish at Havana restaurants.
Jorge Castillo: The name comes from the little islands you make with the beaten egg whites.
Glenn Lindgren: It's like having delicious little meringue boats floating in a sea of rich custard.
The classic dessert that was all the rage in America – in the 1950's
INGREDIENTS:
8 egg whitesBeat egg whites until stiff, continue beating and gradually add sugar. The mixture should be fluffy.
Use a large saucepan and heat the milk with salt, cinnamon, and lemon rind. When the milk starts to boil, reduce heat slightly and drop the beaten egg whites by tablespoons into the milk. Keep the islands separate (do a few at a time) and let cook, turning once with a slotted spoon, about 5 to 6 minutes.
When cooked, remove the islands to a plate or bowl. Loosely cover them with plastic wrap until ready for the final step.
Remove saucepan from heat. Remove lemon rind and cinnamon stick.
Beat the egg yolks with the 3/4 cup sugar and vanilla. Use a whisk and add the beaten egg yolks to the warm milk you used to cook the islands. Add corn starch paste.
Return the pan to the stovetop. Keep whisking the mixture over medium high heat, bringing it to a gentle boil.
Cook the mixture until it thickens – about 2 minutes. Remove from heat, pour into a glass bowl, and let cool slightly.
To serve, place warm custard in bowls and add an island or two so that they "float" on top. Sprinkle with cinnamon or drizzle with caramel sauce.
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