Floating islands

  • 3 cups of Cristal de Caña sugar
  • 2 cups of milk
  • ½ bottle of rum
  • 2 tablespoons cornstarch
  • 6 egg yolks
  • ¾ cups coconut milk
  • ¼ teaspoon lemon juice
  1. Cream:
    Mix the milk, cornstarch, 2 cups of sugar and coconut milk. Heat and stir until it thickens a bit.
  2. Beat the egg yolks in a blender and add them little by little to the cream while stirring.
  3. Strain and heat again for a few minutes.
  4. Add the rum to the cooked cream
  5. Beat 6 egg whites until stiff
  6. Add the salt and lemon juice to the egg whites. Then, pulverize the sugar in the third cup and add it as well
  7. Pour the mixture into a greased mold, sprinkle a little more sugar and bake it in bain-marie (oven at 300ºF)
  8. Turn over the cream and let it cool
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