📝 About This Recipe
A crown jewel of French bistro culture, Îles Flottantes features delicate, cloud-like poached meringues drifting atop a pool of velvet-smooth vanilla custard. This classic dessert balances the ethereal lightness of whipped egg whites with the deep, sophisticated richness of a bourbon vanilla bean sauce. Topped with crunchy toasted almonds and a dramatic drizzle of golden caramel, it is a masterclass in contrasting textures and timeless elegance.
🥗 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 lengthwise and seeds scraped)
- 6 large Egg yolks (at room temperature)
- 1/2 cup Granulated sugar
- 1 pinch Fine sea salt
For the Meringue Islands
- 6 large Egg whites (strictly free of any yolk)
- 1/2 cup Granulated sugar (superfine sugar works best)
- 1/4 teaspoon Cream of tartar (to 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)
- 2 tablespoons Water
- 1/4 cup Sliced almonds (lightly toasted)
👨🍳 Instructions
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1
Begin with the Crème Anglaise. In a medium saucepan, combine the 2 cups of milk, 1/2 cup heavy cream, and the vanilla bean seeds and pod. Heat over medium until it just reaches a 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
Temper the eggs by slowly whisking about half a cup of the warm milk into the yolk mixture. Gradually add the remaining milk while whisking constantly to ensure the eggs don't scramble.
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4
Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon or spatula. Cook 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. Refrigerate until cold.
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6
For the meringues, place the 4 cups of poaching 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.
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8
Gradually add the 1/2 cup sugar, one tablespoon at a time, increasing the speed to high until the whites are stiff, glossy, and hold their shape firmly.
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9
Using two large spoons, scoop out an oval-shaped 'quenelle' of meringue. Gently drop it into the simmering milk. Poach 3-4 islands at a time for about 2 minutes per side, turning carefully with a slotted spoon.
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10
Remove the poached meringues with a slotted spoon and drain them on a plate lined with paper towels. Set aside to cool.
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11
Prepare the caramel by heating 1/2 cup sugar and 2 tablespoons of water in a small heavy-bottomed saucepan over medium-high heat. Do not stir; swirl the pan occasionally until the sugar turns a deep amber color.
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12
To assemble, pour a generous pool of chilled Crème Anglaise into shallow dessert bowls. Place one or two meringue islands in the center.
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13
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; even a drop of fat will prevent them from fluffing up. When poaching the meringues, keep the milk at a bare simmer—if it boils, the meringues will become tough and rubbery. Use a thermometer for the Crème Anglaise; 170-175°F is the sweet spot for a thick, safe, and silky sauce. If your caramel hardens too quickly, gently reheat it over low heat with a teaspoon of water to loosen it back up. Make the custard a day in advance to allow the vanilla flavor to fully develop and ensure it is perfectly chilled.
🍽️ Serving Suggestions
Pair with a chilled glass of Sauternes or a late-harvest Riesling to complement the honeyed notes of the caramel. Serve with a side of fresh raspberries or strawberries for a bright, acidic contrast to the rich cream. A crisp Langue de Chat (cat's tongue) cookie provides an extra layer of crunch. For a modern twist, add a tiny pinch of fleur de sel to the caramel to enhance the sweetness. Enjoy alongside a strong cup of espresso to balance the sugar with roasted bitterness.