📝 About This Recipe
A quintessential French masterpiece, Îles Flottantes 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 texture of a classic Crème Anglaise. Crowned with crunchy amber caramel and toasted almonds, it is a sophisticated symphony of textures that has graced Parisian bistro menus for generations.
🥗 Ingredients
For the Crème Anglaise (Custard)
- 2 cups Whole milk (full fat for best texture)
- 1/2 cup Heavy cream
- 1 piece Vanilla bean (split and seeds scraped)
- 6 large Egg yolks (at room temperature)
- 1/2 cup Granulated sugar
- 1 pinch Salt (fine sea salt)
For the Meringue Islands
- 6 large Egg whites (completely free of any yolk)
- 1/2 cup Granulated sugar (sifted to remove lumps)
- 1/4 teaspoon Cream of tartar (helps stabilize the whites)
- 4 cups Whole milk (for poaching the meringues)
For the Caramel and Garnish
- 1/2 cup Granulated sugar (for the dry caramel sauce)
- 2 tablespoons Water
- 1/4 cup Sliced almonds (toasted until golden)
👨🍳 Instructions
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1
Begin by making the Crème Anglaise: In a medium saucepan, combine the milk, heavy cream, and the scraped vanilla bean and seeds. Heat over medium until it just begins to simmer, then remove from heat and let steep for 10 minutes.
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2
In a separate heat-proof bowl, whisk the 6 egg yolks with 1/2 cup of sugar and a pinch of salt until the mixture becomes pale and slightly thickened.
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3
Slowly temper the eggs by whisking in a small ladle of the warm milk mixture. Continue adding milk gradually while whisking constantly to ensure the eggs don't scramble.
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4
Pour the mixture back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon or 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 against the surface to prevent a skin from forming. Refrigerate until cold.
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6
For the meringues, place the 4 cups of milk in a wide, shallow pan or skillet and bring to a very gentle simmer over low heat.
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7
In a clean stand mixer bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the 1/2 cup of sugar, one tablespoon at a time, increasing speed to high until stiff, glossy peaks form.
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8
Using two large spoons, scoop out an oval 'quenelle' of meringue and gently drop it into the simmering milk. Poach 3-4 islands at a time for 2 minutes per side; they will puff up slightly.
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9
Use a slotted spoon to carefully remove the meringues and drain them on a wire rack lined with paper towels. Repeat with the remaining meringue.
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10
Prepare the caramel: In a small heavy-bottomed saucepan, combine 1/2 cup sugar and 2 tablespoons water. Cook over medium-high heat without stirring until the sugar dissolves and turns a deep amber color. Immediately remove from heat.
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11
To assemble, pour a generous pool of chilled Crème Anglaise into shallow dessert bowls. Place one or two meringue islands in the center of each pool.
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12
Drizzle the warm caramel over the meringues in a decorative pattern and sprinkle with toasted sliced almonds just before serving.
💡 Chef's Tips
Ensure your mixing bowl for the egg whites is completely grease-free, as even a speck of fat will prevent the meringue from rising. When making the custard, use a thermometer; if you exceed 180°F, the eggs will curdle and lose their silky texture. If your caramel hardens too quickly, gently reheat it over low flame until it becomes fluid enough to drizzle again. For a shortcut, you can bake the meringues in a water bath in the oven at 300°F for 10 minutes instead of poaching them in milk. Always toast your almonds fresh; the crunch is essential to contrast the softness of the meringue.
🍽️ Serving Suggestions
Serve with a glass of chilled Sauternes or a late-harvest Riesling to complement the vanilla notes. Pair with a side of fresh raspberries or macerated strawberries for a hit of acidity. A cup of strong, dark espresso provides a wonderful bitter contrast to the sweet caramel. For a festive touch, garnish with a few edible gold flakes or a sprig of fresh mint. Serve in clear glass coupes to showcase the beautiful layers of custard and meringue.