Mother’S Float

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Servings: 4 Difficulty: Intermediate
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A classic baked lemon custard with a delicate meringue topping
Mother's Float (David Letterman's Mom's Recip recipe image

Mother’s Float is a nostalgic, homemade dessert that combines a creamy lemon-flavored custard base with a light, browned meringue topping. This dish offers a perfect balance of sweet and tangy flavors, with a smooth texture that melts in your mouth. It is an elegant yet simple treat, ideal for family dinners or casual gatherings. The recipe uses common pantry staples like flour, sugar, milk, and eggs to create a comforting, old-fashioned favorite. Serve chilled for a refreshing finish to any meal, enjoying the contrast between the cool custard and the slightly crisp, caramelized top.

Mother's Float (David Letterman's Mom's Recip recipe image
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Mother’S Float

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 129.8

Description

Mother's Float is a nostalgic, homemade dessert that combines a creamy lemon-flavored custard base with a light, browned meringue topping. This dish offers a perfect balance of sweet and tangy flavors, with a smooth texture that melts in your mouth. It is an elegant yet simple treat, ideal for family dinners or casual gatherings. The recipe uses common pantry staples like flour, sugar, milk, and eggs to create a comforting, old-fashioned favorite. Serve chilled for a refreshing finish to any meal, enjoying the contrast between the cool custard and the slightly crisp, caramelized top.

Ingredients

Directions

  1. Preheat oven to 350&# 194;°F (175ðC).
  2. In a small saucepan, combine flour, 1/2 cup sugar, salt, butter, egg yolk, and milk.
  3. Place saucepan over medium heat and cook, stirring constantly, until the mixture comes to a boil and thickens.
  4. Remove from heat and stir in lemon extract. Set aside to cool slightly.
  5. In a clean, dry small bowl, beat the egg white until it forms stiff peaks.
  6. Take half of the beaten egg white and gently fold it into the cooled pudding mixture to lighten the texture.
  7. In a separate small bowl, combine the remaining beaten egg white with 1 tablespoon granulated sugar and vanilla extract. Whisk until combined.
  8. Pour the pudding mixture into a small casserole dish or individual ramekins.
  9. Using a teaspoon, drop dollops of the sugar-vanilla egg white mixture onto the surface of the pudding.
  10. Bake in the preheated oven for 5 to 10 minutes, just until the top is lightly browned.
  11. Remove from oven and allow to cool. Refrigerate until chilled before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 129.8kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.4mg1%
Total Carbohydrate 32.9g11%
Dietary Fiber 0.1g1%
Sugars 30.0g
Protein 0.4g1%

* 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 egg whites are beaten in a completely clean and grease-free bowl to achieve stiff peaks.

For a richer flavor, you can use whole milk or add a tablespoon of cream.

This dessert is best served chilled. It can be made a day ahead and stored covered in the refrigerator.

If the pudding is too thick after cooling, you can add a splash of milk to adjust the consistency before folding in the egg whites.

Keywords: dessert, custard, meringue, lemon, baked, pudding, homemade, classic, sweet, creamy, easy, comfort food, dinner party, family recipe, chilled, egg white, vanilla, butter, flour, milk
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