Snack · 80 min · argentinian

Isla Flotante

Egg whites does the heavy lifting here, with sugar rounding it out. An Argentinian snack that takes 80 minutes, start to finish. At 453 calories and 12g protein per serving, it fits easily into a high-protein day. Naturally vegetarian, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 8 Egg whites
• 1.5 cups Sugar
• 3 cups Milk
• 6 Egg yolks
• 1 tsp Vanilla
• 1/2 cup Dulce de leche

Steps

1. Whip the whites with half the sugar to stiff, glossy peaks and pack into a caramel-lined ring mold.
2. Bake in a water bath at 325°F for 40 minutes until puffed and set; cool, then chill — the island firms as it rests.
3. Simmer the milk with vanilla, temper in the yolks and remaining sugar, and stir into a pouring custard; strain it silky.
4. Unmold the island onto a platter, flood the moat with custard, and drizzle with dulce de leche.
5. Serve cold; the contrast of airy meringue and rich sambayón-style custard is the entire drama.

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