Floating Island With Apricot Creme Anglaise
from New York Times Cooking
Dessert Eggs
- 100.000 Gram Sugar (Wiki) Explore
- 1.500 Cup Milk (Wiki) Explore
- 1.500 Tablespoon Unsalted butter (Wiki) Explore
- 1.000 Gram Cream of tartar (Wiki) Explore
- 1.000 Gram Fine sea salt (Wiki) Explore
- 1.000 Teaspoon Vanilla extract (Wiki) Explore
- 225.000 Gram Sugar (Wiki) Explore
- 4.000 Egg yolks (Wiki) Explore
- 6.000 Apricots (Wiki) Explore
- 75.000 Gram Almond flour (Wiki) Explore
- 8.000 Cup Egg whites (Wiki) Explore
- Pinch Salt (Wiki) Explore
- Almonds and slivered apricots (Optional) (Wiki) Explore