Search Term

Enter a search term (optional)


Select One (optional)



Show only results that have an image


Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical


Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Preparation Time

Select One (optional)

Chill Time

Select One (optional)

Number of Ingredients

Select One (optional)

Slow Cooker Time HIGH

Select One (optional)

Slow Cooker Time LOW

Select One (optional)

Advanced Search


Free Offer
24 Effortless Recipes with Cake Mix eCookbook

With this FREE eCookbook, baking becomes easy and efficient! Skip all the extra work and still get the same delicious results; try one of these amazing recipes using cake mix and you'll understand what we're talking about!

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

Floating Islands

(1 Votes)


  • 5 egg yolks, beaten
  • 450 milliliters milk
  • 50 grams caster sugar plus 5 tablespoons
  • 1/2 teaspoon vanilla extract
  • 1 egg white

Yield: 4 servings. Put the egg yolks, milk an 50g sugar in the top of a double boiler, or heavy based saucepan. Cook gently for 15 minutes, stirring, until the mixture thickens and coats the back of a spoon. Stir in the vanilla. Divide the custard between individual dishes. Cover and refrigerate for 1 hour. Whisk the egg white until stiff. Add 2 tablespoons sugar and whisk again until the sugar is dissolved. Pour water into a large frying pan to a depth of 2 cm. Bring to a gentle simmer. Shape the meringue into ovals, using 2 tablespoons as moulds. Carefully slide into the water and poach gently for about 3 minutes until set, turning once. Remove the meringues with a slotted spoon, drain for a minute on absorbent kitchen paper and spoon on to the custard in the dishes. Put the remaining sugar into a heavy-based saucepan and cook, stirring, for about 3 minutes, until it forms a golden syrup. Remove from the heat and leave for 2 minutes to cool slightly, then drizzle a little of the warm syrup over each meringue.

Your Recently Viewed Recipes

Love these recipes? Get MORE delivered to your Inbox – FREE Click Here!

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Newsletter Signup

Free Newsletter!

Subscribe to our free recipe newsletter and we will send you delicious recipes and special offers to your inbox. Sign up today!

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips


Connect With Us

Facebook Google Plus Instagram Twitter Pinterest
Twitter Blog Email RSS

About Us Advertise Contact Us FAQs Keyword Index News Privacy Policy Submit Your Recipes Subscribe Terms of Service Unsubscribe

---- 1 ----


Images from other cooks

There are currently no images from other cooks.