Brother Martin Yribarren's Pudding Recipe

Brother Martin Yribarren, FSC '71 has shared his recipe for Tia's Floating Island and (Sweet Basque) Cream. Enjoy!

Tia’s Floating Island and (Sweet Basque) Cream
Natillas (Custard) - Serves 6
6 eggs 1 cinnamon stick
1 Cup sugar ¼ tsp salt
1 qt. milk (or cream)
Separate the yolks and egg whites and set the whites aside.
Beat the yolks until they are lemon-color, then slowly and thoroughly beat in the sugar.
Bring the milk to a boil in a saucepan and set it aside to cool slightly.
Slowly blend the egg-sugar mixture and the milk.
Add the cinnamon stick and salt.
Cook the custard mixture in the top part of a double-boiler over hot, but not boiling water, until the custard is thick enough to coat a spoon. (This may take a while -- a half-hour or more – stir once in a while to break up any lumps or films that form.
Remove the cinnamon stick.
Pour the natillas into a large bowl or into individual serving cups.
Cool and chill.

Islas (Meringue Islands) - Serves 6
4 egg whites
5 tsp. sugar
Vanilla or almond extract
Beat the egg whites until they are stiff, adding the sugar, a teaspoonful at a time. Flavor with a drop or two of vanilla or almond extract.
Pour about an inch of boiling water into a baking pan.
Using a large spoon, make the “islands” by placing the whipped egg white on the water, a large spoonful at a time.
Slip the pan into a low oven (250 degrees) for 5 minutes, or until a toothpick inserted in the “islands” will come out clean, or until the tops begin to turn brown.
Arrange the “islands” on the custard, using the large spoon.

Chill before serving.