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Helen’S Holiday Float

Helen's Holiday Float recipe image
This Helen's Holiday Float is a decadent, old-fashioned dessert that combines a silky smooth vanilla custard with the bright, boozy notes of whiskey and brandy. The base is thickened with eggs and flour, creating a luxurious texture that is both comforting and elegant. Topped with a cloud-like meringue that bakes to a delicate golden brown, it offers a delightful contrast between the crisp exterior and the creamy interior. Grated nutmeg adds a warm, aromatic finish that makes it ideal for winter holidays or special celebrations. Serve chilled for a refreshing yet indulgent end to a hearty meal.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 15
Calories: 816.7
Dietary: Vegetarian
Description
This Helen's Holiday Float is a decadent, old-fashioned dessert that combines a silky smooth vanilla custard with the bright, boozy notes of whiskey and brandy. The base is thickened with eggs and flour, creating a luxurious texture that is both comforting and elegant. Topped with a cloud-like meringue that bakes to a delicate golden brown, it offers a delightful contrast between the crisp exterior and the creamy interior. Grated nutmeg adds a warm, aromatic finish that makes it ideal for winter holidays or special celebrations. Serve chilled for a refreshing yet indulgent end to a hearty meal.
Ingredients
  • 2 quart Whole milk
  • 5 Eggs
  • 1 1/4 cup Sugar
  • 3/4 cup Flour, plain
  • 1 teaspoon Vanilla extract
  • 2 tablespoon Whiskey or Extract
  • 2 tablespoon Brandy or Extract
  • 1 tablespoon Nutmeg
Directions
  1. 1
    Preheat your oven to 350&# 194;°F (175ðC).
  2. 2
    Scald 1 1/2 quarts of the whole milk in the top of a large double boiler until it begins to steam, but do not boil.
  3. 3
    Separate the eggs, placing the yolks in a large mixing bowl and the whites in a separate clean, grease-free bowl.
  4. 4
    In the bowl with the egg yolks, beat vigorously while gradually adding 1 cup of sugar, the sifted flour, and 1/2 cup of cold milk until smooth.
  5. 5
    Slowly pour the hot milk into the egg yolk mixture, stirring constantly to prevent curdling.
  6. 6
    Return the mixture to the double boiler and cook over simmering water, stirring constantly, until the custard thickens significantly.
  7. 7
    Remove the custard from the heat and stir in the vanilla extract, whiskey, and brandy.
  8. 8
    Sprinkle the grated nutmeg evenly over the bottom of a large baking dish or bowl.
  9. 9
    Pour the warm custard mixture over the nutmeg in the baking dish.
  10. 10
    Using a mixer, beat the egg whites until foamy, then gradually add the remaining 1/4 cup of sugar while beating until stiff peaks form.
  11. 11
    Spread or dollop the meringue evenly over the top of the custard, sealing the edges to the dish.
  12. 12
    Bake for approximately 10 minutes, or until the meringue top is golden brown.
  13. 13
    Allow to cool slightly, then chill in the refrigerator for at least 2 hours before serving.

Nutrition Facts

Servings 15

Amount Per Serving
Calories 816.7kcal
% Daily Value *
Total Fat 13.5g21%
Saturated Fat 5.8g29%
Cholesterol 242.7mg81%
Sodium 274.5mg12%
Total Carbohydrate 136.9g46%
Dietary Fiber 2.0g8%
Sugars 100.1g
Protein 29.2g59%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the bowl for egg whites is completely clean and grease-free to ensure proper whipping.

Seal the meringue edges to the custard to prevent shrinking during baking.

Can be stored covered in the refrigerator for up to 3 days.

Keywords: custard, meringue, holiday, dessert, vanilla, nutmeg, brandy, whiskey, eggs, milk, traditional, creamy, baked, spiced, indulgent, classic, winter, celebration, rich, comfort food
Read it online: https://www.chefs-mate.com/recipe/helens-holiday-float/