This is a favourite childhood dessert that my mother used to prepare in two versions. Classic version without any additions, in small bowls and with petit beurre biscuits in a big bowl. We could not wait for the Floating island to cool, so we changed guard in front of the refrigerator :).
5 tablespoons sugar
1 tablespoon rough flour
1 l (34 fl oz) milk
1 vanilla stick
Mix yolks with sugar in a frothy mass and add flour. Whisk the egg-whites until stiff.
Put the cut vanilla stick in the milk and let it boil. Then remove the milk from the stove, remove the vanilla stick and add beaten egg-whites formed with a spoon. Return the pan back to the stove, but only until they start boiling. Quickly turn them to the other side and after a few seconds remove them and place in a deeper bowl, or in several smaller ones. Repeat the procedure until all the snow balls are cooked.
Gradually add some hot milk in the yolk mixture, mix well and then add them to the remaining hot milk. Boil on moderate fire for 3 to 5 minutes, gradually mixing until the cream thickens. Continue to mix in order to cool the cream.
Pour over the “snow eggs” and leave in the refrigerator to cool well.
Serve well cooled. If desired you can sprinkle them with grated chocolate.