May 15th, 2011

Floating Island, Boiled Custard, Recipe, Easy, Perfect Summer Dessert

I don’t which one I like better; a flan, a creme brulee, a baked custard or a floating island.  Last night my perfect ending, after finally cooking my softshells they way I like them, was a floating island.

I had to make a boiled custard first.  I don’t know why it is called “boiled” when you really do not let it boil.  Basically, it is eggs, sugar and either flour or cornstarch.

Floating island is considered to be a French dessert.  I love it when the weather gets warm because you can fix it ahead of time and with so many berries available; it looks so pretty. 

Floating Island

3 eggs

1/4 cup sugar

2 tablespoons flour or 1 tablespoon cornstarch

2 cups whole milk

1 tsp. vanilla

Separate the eggs, saving the egg whites.  Beat egg yolks with a hand mixer.  Add sugar and either flour or cornstarch.

Then, add milk, and stir. Place in a medium saucepan.

Cook over medium to low heat and stir until slightly thickened.  Do not let it boil.

Remove from heat and let it cool before placing it in the refrigerator.

At this point you can serve it just like that, topped with berries.  Or, you can make a floating island.

Floating Island

Just before serving the custard, whip the 3 egg whites.  Keep whipping and add 3 tablespoons of sugar, gradually.  Then, add 1/2 tsp of vanilla.  You can also a little bit of finely grated lime into it for more color and taste.

Whip until stiff and place spoonfuls on the custard.

 Note:  I made it gluten free using cornstarch or you can use gluten free flour. Make sure the vanilla is gluten free, as well.

Enjoy!!….talk to you later….

July 22nd, 2010

Annie’s Banannies, Rehoboth Beach, Bananas, Dessert, Fresh Fruit Toppings, Review, Delaware Beaches

Okay Renee, I got it.  Totally a fan now.  I can see why you go there every day and have one of Annie’s Banannies.

And, Mac, you are also a regular and you were not kidding when you told me it is the best dessert in town.

The friends who mentioned that Annie’s Banannies is their favorite place.  I did not know they also knew Mac.

The word is spreading; how good this dessert is.  Word of mouth again is a powerful tool.

Annie’s Banannies is my post tonight.  I went twice to their location on 9 1st Street South in downtown Rehoboth Beach.  If you are a local or a resident and know the town well, Annie’s Banannies is one door down from the Frogg Pond.  The telephone is 302-260-9875.  The website is www.anniesbanannies.net. The e-mail address is anniesbanannies@comcast.net.

Please check the website because the menu is posted, as well as Annie’s story; on how finally her store was realized; a tender and uplifting summary of what Annie is all about.  It is her own creation!!

Her motto?  You’ll never dream….it’s not ice cream.

All natural ingredients that are good for you.  The main ingredient?  A frozen banana that will be put through a “juicer” and the outcome is like the most delicious ice cream.  Soft, not overly sweet.  There are no refined sugars used; fruit purees are sweetened with agave nectar.  The toppings range from fruits to nuts.

Annie’s Bananies is also an eco-friendly company.  The cups and straws are made from corn; the spoons from potatoes.  All cups, desserts spoons, straws, and napkins are biodegradable and organic products are chosen when available.

Annie’s Banannies is sensitive to those customers with nut allergies.  Plenty of Banannies that are vegetarian, vegan and gluten free, are available.

I decided to go with the Bunchberries.  This one is made with fresh strawberries, blueberries, and raspberry puree.  It was gluten free and vegetarian/vegan friendly.

I kept watching how they just put a couple of frozen bananas in the juicer and the transformation was underway. Could not get over it.  It was so good and refreshing.  On a hot day like today it was the best prescription.

On my second trip, the Tropical Banannie was ordered.  It had fresh mango, pineapple and coconut flakes.  Again, it was gluten free and vegetarian/vegan friendly. Loved it just as much.

So, yes, I am hooked……Hours of operation are:  Mondays – Wednesdays from 3 – 11 p.m. and Thursdays – Sundays 11 – 11 p.m.

Talk to you later….you know I will.