More Old-Fashioned Treasures - Simple Desserts From Granny's Recipe Book

One of the comments on my Dulce de Leche Hub sparked a chord. Princessa’s translation of “suspiro limeño” - “sigh from a limeño” because the meringue top is shaped in a twirly uppy way on top of the dulce de leche and a limeño is a person born in Lima-Peru” reminded me of a wonderful recipe from Home Ec. class that was always a big hit at our house.

Though not quite as romantic as a “sigh”, there it was in Granny’s Recipe Book…"Floating Islands” - one of her old treasures. The page was stained from frequent use, but I can still make out every word, and there over the next page was another favorite stand-by.

These are both simple, homey desserts, easy to make and wonderfully soothing on the tongue. As I am grown somewhat lactose intolerant, I often substitute 1/3 heavy cream with 2/3 water by volume for the milk called for in these recipes.

Floating Islands

Make Soft Custard:

• 6 egg yolks
• ¼ cup sugar
• ¼ tsp salt
• 2 cups hot milk (or cream and plus water)
• 1.23 tsp vanilla

Method:

Beat eggs only enough to blend

Add sugar, salt, and mix well

Pour in hot milk, stirring constantly

Cook in top of double boiler over hot, not boiling water, until mixture coats a spoon (about 7 – 10 minutes)

Strain (optional, I prefer to whisk the mixture to remove lumps) allow to cool slightly and then stir in flavoring

Make Islands:

Ingredients:

• 3 egg whites
• 1- 2 tbsp fine granulated sugar
• few grains salt
• tiny splash of vanilla

Method:

Beat eggs until frothy

Gradually add sugar, salt and vanilla and continue beating until stiff peaks form

Drop by large dessert spoonfuls into pan of hot water and place in 350 F oven until pale golden brown

Divide warm custard among six dishes, reserving about ½ cup

Place a meringue in the center of each dish on the custard, and drizzle a spoonful or two of the warm custard over each “island”

Garnish with fresh, seasonal berries and a chocolate curl

The chocolate variation of this baked, bread pudding recipe must be experienced to be believed.

Granny served it warm, with milk or cream on the side to pour over it. We used to love the challenge of finding exactly the right balance of hot and cold, pouring on just enough milk to cool the lava-like chocolate spoonfuls without dousing the heat completely.

Granny's Best Bread Pudding

Ingredients:

• 4 slices dry bread, about 1’ thick
• Butter, if desired
• 2 or 3 eggs
• 3 ½ cups hot milk
• ½ cup sugar less three tablespoons
• ½ tsp vanilla
• ½ tsp nutmeg
• ¼ tsp salt

Method:

Bread may be plain or spread with the butter if desired

Cut the slices in about 1” cubes and pile into a greased loaf pan

Beat eggs only ‘til blended

Pour in the hot milk (or cream and water) stirring constantly

Stir in sugar, flavoring and salt, and pour over bread cubes – the bread should be entirely covered

Preheat oven to 325 F and lightly cover pan with tinfoil

Let stand 30 minutes then bake for 30 minutes

Remove tinfoil and bake until top is golden and a straw inserted in the center comes out clean (about 30 minutes)

Variations:

Queen of Puddings – spread each slice with your favorite home-made jam or jelly before cubing and covering with egg mixture

Chocolate Bread Pudding – stir in ¼ cup cocoa powder to the full ½ c of sugar; add to hot milk; when cooked through, remove from oven and top with meringue; place under broiler until golden and serve with cream