Float
A creamy, comforting float with rich milk and tender egg yolks, perfect for dessert lovers seeking a smooth, sweet treat with subtle flavors and a delicate texture.
Ingredients
Instructions
- Cook the mixture until thickened on medium heat.
- Add well-beaten egg whites to the thickened mixture and fold gently.
- Serve warm or chilled as a sweet dessert or beverage.
Tips & Substitutions
To achieve the perfect thickness for your Float, ensure you cook the mixture on medium heat and stir constantly. If you're out of milk, you can substitute with almond milk or oat milk for a dairy-free option. For added flavor, consider incorporating a splash of vanilla extract or a pinch of cinnamon. This dessert is reminiscent of traditional Milk Lefse, adding a unique twist to your table.
Serving Suggestions
Serve the Float in individual cups or bowls, garnished with a sprinkle of nutmeg or a dollop of whipped cream for an elegant touch. This dessert pairs beautifully with a slice of Quiche Onion Tart for a delightful brunch or can be enjoyed alongside Swedish Cucumber Salad for a light meal.
Storage & Reheating
Store any leftover Float in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it in a saucepan over low heat, stirring frequently to avoid curdling. You can also serve it chilled directly from the refrigerator for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Float contains roughly 568 calories, with 15g protein, 112g carbohydrates, and 6g fat. It is an excellent source of iron (40% of the Daily Value) and protein (31% of the Daily Value), and a good source of dietary fiber and vitamin C. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of just egg yolks?
Using whole eggs will alter the texture of the Float, making it denser. For the best results, stick to the egg yolks as they provide richness, while the beaten egg whites add lightness. If you want to use whole eggs, consider reducing the flour slightly to maintain the desired consistency.
Is it necessary to fold in the egg whites?
Yes, folding in the beaten egg whites is crucial as it creates a light and airy texture in the Float. This step helps to incorporate air, making the dessert fluffy. Be gentle while folding to avoid deflating the egg whites and losing that desired lightness.
Can I make this Float ahead of time?
Absolutely! You can prepare the mixture a day in advance and store it in the refrigerator. Just be sure to fold in the egg whites right before serving to maintain the fluffiness. This makes it a convenient dessert option for gatherings or special occasions.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).