One of the original desserts of early Louisiana, the floating island arrived with the French in the late 1600s.

 

In a 2 qt sauce pot, heat cream over medium high heat. In a large mixing bowl, combine egg yolks, sugar, cinnamon, nutmeg, corn starch and vanilla.

 

When cream has come to a low boil, ladle one cup of the hot cream into the egg mixture, stirring constantly while pouring. Once the cream has been incorporated, pour the egg mixture slowly into the pot of hot cream. Remember, you must stir constantly, otherwise eggs will scramble. Reduce heat to simmer and, stirring constantly, cook until slightly thick custard is achieved.

 

Pour into a serving bowl and allow to cool. In a large mixing bowl, beat eggs whites until stiff peaks form. Add one half cup of sugar and continue beating for an additional one to two minutes.

 

Poach spoonfuls of these floating isles in hot water over low heat, approximately two minutes on each side. When done, remove from hot water and place on top of the custard in the bowl. Serve two floating isles in a soup bowl of custard.