Floating Islands, Eggnog Custard, Crisp Caramel

Some ideas for your Christmas dessert!


  • 3 egg whites
  • 100 g caster sugar
  • 600 ml milk
  • 300 ml cream
  • 100 ml milk
  • 1 vanilla pod, halved lengthways
  • 4 egg yolks
  • 80 g caster sugar
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • 1 shot whiskey
  • 150 g sugar
  • 50 ml water


  1. Whisk the egg whites until stiff with an electric whisk in a large mixing bowl.
  2. Add half the caster sugar, whisk and add the remaining sugar and beat until stiff and glossy.
  3. Bring the milk to simmering point in a medium sized saucepan.
  4. Using 2 tablespoons make the meringue mixture into smooth oval shapes.
  5. Gently place the spoonfuls of meringue into the hot milk and poach them for 2 minutes each sides until set.
  6. Once set, remove the meringues carefully with a perforated spoon and put aside to drain well.
  7. Continue shaping, poaching and draining until all the mixture is used.
  8. For the eggnog custard bring the cream, milk, vanilla pod, nutmeg, cinnamon & whiskey to boil in a large sauce pan.
  9. Meanwhile whisk the egg yolks and caster sugar in a heatproof bowl over a large saucepan of simmering water until the mixture is pale & creamy.
  10. When the cream starts to boil, pour it slowly over the egg and sugar mixture, whisking all the time.
  11. Transfer the mixture back into the sauce pan the cream was heated in and continue cooking on gentle heat until the custard coats the back of a wooden spoon.
  12. Pass the custard through a sieve. Scrape the seeds from the vanilla pod into the custard, then discard the pod. Cool.
  13. Finally for the caramel, in a heavy saucepan melt the sugar and water and simmer until golden brown.
  14. Remove from heat and spoon a little over each poached meringue.



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