Perhaps one of the most suitable dessert groups for warm summer days are custards.

When making these delicious recipes, use whole milk.

Floating Island

2 eggs, separated

1 whole egg

7 tbsp granulated sugar

Pinch of salt or to taste

2 cups of milk

1 tsp vanilla or to taste

Method:

Combine the egg yolks and the egg. Beat slightly. Add 3 tbsp of sugar and salt to taste. Scald milk in a double boiler; add a little hot milk to the egg mixture and whisk and add remaining hot milk and the vanilla. Mix well and return to the double boiler. Cook stirring constantly over medium heat and mix until the mixture thickens and coats a spoon – about 4 minutes.

Pour the custard into a shallow baking dish. Beat the whites until stiff but not dry; gradually add the remaining sugar until stiff peaks form. Drop large spoonfuls of meringue into the custard. Bake in a preheated hot oven, (500F) for 2-3 minutes or, until the meringues are lightly browned. Serve hot or cold. Recipe cost: $4.

A version of this recipe that I was introduced to as a child had the meringue poached in milk as a light fluffy dumpling. We had it served cold in glass bowls with the dumplings floating in the custard. We called this dish bird’s milk. Recipe cost: $4.

Crème Caramel

2/3 cup granulated sugar

1/3 cup water

4 egg yolks

2 eggs

2 cups hot milk

1 tsp vanilla

Method:

Select a heavy saucepan and combine half of the sugar with the water. Bring to boil over medium heat, stirring occasionally. Boil without stirring for five minutes or just until the syrup turns amber.

Be careful not to burn it. Set up six custard cups or ramekins and pour in the caramel; the sugar should cover the bottoms evenly.

In a large bowl, whisk together the egg yolks and the remaining sugar. Gradually stir in the hot milk and the vanilla. Pour the egg mixture evenly over the caramel in the cups. Preheat oven to 350F.

Select a large baking pan, place custard cups in the pan. Pour enough boiling water into the pan to come up halfway to the sides of the cups.

Bake in the oven for 15-20 minutes. To test for doneness, insert a clean knife into one of the cups in the middle of the pan, the knife should come out clean. Served chilled in the cups or carefully “turned out” on a cold dessert plate. Decorate with a little whipped cream. Approximate recipe cost: $4.

B.C. Cherries Sabayon

6 large egg yolks

1/3 cup sugar

1/3 cup dry white B.C. wine

2 tbsp orange liqueur such as Grand Marnier

1 cup whipped cream (that is about 3/4 cup of un-whipped cream)

2 1/2 cups B.C. cherries, pitted

Method:

Measure and line up all ingredients. In the top of a double boiler combine the egg yolks, beating well. Add the wine to the egg mixture.

Have the water simmering in the double boiler and whisk constantly until it thickens and becomes fluffy custard, about 4-5 minutes. Do not overcook.

Remove the cooked egg mixture and whisk to cool. When cool, add the whipped cream and the orange liqueur. Spoon this mixture over the cherries in 6 individual dessert dishes and serve. Recipe cost: $6.

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