Île Flottante
A classic French dessert featuring light, airy meringues gently poached and served floating on a rich vanilla custard sauce. A drizzle of golden caramel provides a beautiful finishing touch and textural contrast.
An original recipe by Forkin
- Total time
- 1 hr 15 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 416 kcal
Allergen information: may contain eggs, milk, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 4 pcsegg, separated into yolks and whites
crème anglaise
- 500 mlwhole milk
- 1 pcsvanilla bean, split and seeds scraped
- 75 ggranulated sugar
meringue
- 50 ggranulated sugar
- 1 pinchsalt
caramel
- 100 ggranulated sugar
- 2 tbspwater
garnish
- 2 tbspslivered almonds, toasted(optional)
Equipment
saucepan · slotted spoon · fine-mesh sieve · spatula · wire rack · electric mixer · mixing bowls · whisk
The method
Step by step
- 1
In a medium saucepan, combine the milk, vanilla bean pod, and scraped seeds. Heat over medium heat until small bubbles form around the edge, but do not boil.
About 5 min
Cook’s note: Keeping the heat gentle infuses the milk with vanilla flavor without scalding it.
- 2
While the milk heats, whisk the egg yolks and the crème anglaise sugar in a medium bowl until the mixture is pale and creamy.
About 2 min
- 3
Slowly pour about half of the hot milk into the egg yolk mixture while whisking constantly to temper the eggs.
About 1 min
Cook’s note: This gradual warming process prevents the yolks from scrambling.
- 4
Pour the tempered yolk mixture back into the saucepan. Cook over low heat, stirring constantly with a spatula, until the custard thickens enough to coat the back of the spatula, about 5-7 minutes.
About 7 min
Cook’s note: If you see any signs of curdling, immediately remove the pan from the heat and whisk vigorously.
- 5
Strain the crème anglaise through a fine-mesh sieve into a clean bowl. Cover with plastic wrap, pressing it onto the surface, and refrigerate until cold.
About 30 min
Cook’s note: Pressing the plastic wrap onto the surface prevents a skin from forming.
- 6
In a large, clean bowl, beat the egg whites with the salt using an electric mixer until soft peaks form.
About 3 min
Cook’s note: Ensure the bowl and beaters are completely free of any fat or grease for the best volume.
- 7
Gradually add the meringue sugar while beating on high speed until the meringue is stiff, glossy, and holds a firm peak.
About 3 min
- 8
Bring a wide, shallow pan of water to a gentle simmer. Use two large spoons to shape oval quenelles of meringue and drop them into the water.
About 2 min
Cook’s note: Dip the spoons in hot water between quenelles to prevent sticking.
- 9
Poach the meringues for 2-3 minutes per side. Remove with a slotted spoon and let them drain on a wire rack.
About 5 min
Cook’s note: Don't overcrowd the pan; poach in batches if necessary.
- 10
For the caramel, combine the caramel sugar and water in a small saucepan. Cook over medium-high heat, swirling the pan occasionally, until the sugar dissolves and turns a deep amber color.
About 5 min
Cook’s note: Avoid stirring with a utensil, as this can cause crystallization. Watch it closely as it can burn quickly.
- 11
To serve, pour the chilled crème anglaise into individual bowls. Place a poached meringue on top, drizzle with the warm caramel, and sprinkle with toasted almonds if using.
About 2 min
Per serving
Nutrition
- Calories
- 416.4kcal
- Protein
- 12.2g
- Carbs
- 64.3g
- Fat
- 13.5g
- Fibre
- 0.9g
- Sugar
- 62.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store the crème anglaise and meringues separately in airtight containers in the refrigerator.
This dessert is served cold.