📝 About This Recipe
A quintessential French bistro classic, Île Flottante features delicate, poached meringue 'islands' drifting atop a sea of golden vanilla custard. This elegant dessert balances the ethereal lightness of whipped egg whites with the rich, velvety depth of a traditional Crème Anglaise. Crowned with crunchy amber caramel and toasted almonds, it is a masterclass in contrasting textures and sophisticated simplicity.
🥗 Ingredients
Crème Anglaise (The Custard)
- 2 cups Whole Milk (full fat for best richness)
- 6 large Egg Yolks (at room temperature)
- 1/2 cup Granulated Sugar
- 1 whole Vanilla Bean (split and seeds scraped)
- 1 pinch Fine Sea Salt
Meringue Islands
- 6 large Egg Whites (completely free of yolk)
- 1/4 teaspoon Cream of Tartar
- 3/4 cup Superfine Sugar (also known as caster sugar)
- 4 cups Whole Milk (for poaching) (can substitute with water if preferred)
Caramel & Garnish
- 1/2 cup Granulated Sugar (for the caramel drizzle)
- 2 tablespoons Water
- 1/4 cup Slivered Almonds (lightly toasted)
👨🍳 Instructions
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1
Begin by making the Crème Anglaise. In a medium saucepan, combine 2 cups of milk with the vanilla bean seeds and the pod. Heat over medium until it reaches a gentle simmer, then remove from heat and let steep for 10 minutes.
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2
In a separate heatproof bowl, whisk the 6 egg yolks with 1/2 cup sugar and a pinch of salt until the mixture becomes pale and slightly thickened.
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3
Remove the vanilla pod from the milk. Slowly drizzle the warm milk into the egg yolk mixture, whisking constantly to temper the eggs and prevent curdling.
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4
Return the mixture to the saucepan over medium-low heat. Stir constantly with a wooden spoon or silicone spatula in a figure-eight motion until the custard thickens enough to coat the back of the spoon (about 170°F/77°C). Do not let it boil.
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5
Strain the custard through a fine-mesh sieve into a clean bowl. Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming, and chill in the refrigerator for at least 2 hours.
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6
For the meringues, place the egg whites in a very clean stand mixer bowl. Add the cream of tartar and whisk on medium speed until soft peaks form.
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7
Gradually add the superfine sugar, one tablespoon at a time, while increasing the mixer speed to high. Continue whisking until the meringue is stiff, glossy, and the sugar has fully dissolved.
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8
In a wide, shallow pan, heat 4 cups of milk (or water) until it reaches a very bare simmer (about 180°F). Use two large spoons to scoop an oval 'quenelle' of meringue and gently drop it into the liquid.
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9
Poach the meringues for about 2 minutes per side, gently flipping them halfway through. They should firm up slightly. Remove with a slotted spoon and drain on a plate lined with paper towels.
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10
Prepare the caramel by heating 1/2 cup sugar and 2 tablespoons of water in a small heavy-bottomed saucepan over medium heat. Do not stir; simply swirl the pan until the sugar dissolves and turns a deep amber color.
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11
To assemble, pour a generous pool of chilled Crème Anglaise into a shallow dessert bowl. Gently place one or two poached meringues in the center.
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12
Drizzle the warm caramel over the meringues in a decorative pattern and sprinkle with toasted slivered almonds. Serve immediately.
💡 Chef's Tips
Ensure your mixing bowl and whisk are completely grease-free before beating egg whites, or they won't reach full volume. When poaching the meringues, keep the liquid at a very low simmer; boiling bubbles will tear the delicate clouds apart. If your custard curdles slightly, immediately pour it into a blender and pulse for 30 seconds to restore the smooth texture. Use superfine (caster) sugar for the meringue as it dissolves faster, preventing a gritty texture. For a modern twist, you can bake the meringues in silicone molds at 250°F for 20 minutes instead of poaching them.
🍽️ Serving Suggestions
Pair with a glass of chilled Sauternes or a late-harvest Riesling to complement the vanilla notes. Serve alongside fresh raspberries or strawberries for a bright, acidic contrast to the rich cream. A crisp almond tuile cookie on the side adds a wonderful extra crunch. For an aromatic touch, add a teaspoon of orange blossom water to the custard while it cools. Excellent served after a hearty French meal like Coq au Vin or Beef Bourguignon.