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.

✓ 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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