Ingredients Jump to Instructions ↓

  1. 2 1/2 cups 2% low-fat milk

  2. 1 tsp granulated sugar

  3. 1 vanilla bean , split OR 1 tsp vanilla extract

  4. 4 egg whites

  5. 1/4 c sugar

  6. 1/2 c sugar

  7. 4 tsp cornstarch

  8. 1 ts vanilla extract

  9. 1 egg yolk , lightly beaten

  10. vegetable cooking spray

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325F.

  2. Pour milk into a heavy saucepan.

  3. Scrape seeds from vanilla bean; add seeds and bean to milk (or add 1 tsp vanilla extract).

  4. Cook over low heat 20 minutes; discard vanilla bean (I save in a jar with lid to use when making warm milk).

  5. Combine 1/4 cup sugar and cornstarch and add to milk mixture, stirring well.

  6. Gradually stir about one-fourth of hot milk mixture into egg yolk; add to remaining hot milk mixture, stirring constantly.

  7. Bring to a boil over medium-high heat, stirring constantly.

  8. Cook 1 minute, stirring constantly (mixture will not be thick).

  9. Pour into a bowl; cool slightly, and cover surface with plastic wrap. Chill thoroughly (mixture will thicken slightly).

  10. Coat a 1-quart metal bowl with cooking spray; sprinkle with 1 teaspoon sugar and set aside.

  11. Beat egg whites (at room temperature) at high speed on electric mixer until foamy.

  12. Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.

  13. Add vanilla extract, and beat 10 seconds.

  14. Spoon mixture into prepared bowl; gently smooth surface of mixture with a spatula.

  15. Place bowl in an 8-inch square baking pan; add hot water to pan to a depth of 1 inch.

  16. Bake at 325 deg for 20 minutes or until slightly puffed and set. Invert island into a shallow dish.


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