Grandma's Floating Island Pudding

"This simple and elegant dessert came from my Grandmother thirty years ago. My siblings and I loved it as kids and still do. It's sweet but not overly filling. If you scorch it - start over. Keeps well in refrigerator. Can be made day ahead."
 
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Ready In:
30mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Island: Mix all ingredients thoroughly in saucepan and.
  • cook over medium heat, stirring constantly until well thickened, 8-10 minutes.
  • Pour into four 6oz custard cups and.
  • seal with plastic wrap laid directly on pudding to prevent film from forming.
  • Refrigerate until cooled and set.
  • Topping: Mix all ingredients in saucepan and.
  • cook over medium heat, stirring constantly until thickened, 8-10 minutes.
  • Pour into 2 cup measure and.
  • seal with plastic wrap laid directly on pudding to prevent film from forming.
  • Refrigerate until cooled.
  • To Serve: Insert table knife between Island and custard cup and run knife around cup to loosen.
  • Invert each Island on a serving plate and remove custard cup.
  • Pour 1/2 cup topping over Island- topping may be served warmed in microwave or chilled.

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RECIPE SUBMITTED BY

I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving. I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey. Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
 
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