📝 About This Recipe
A quintessential French bistro classic, Île Flottante (Floating Island) is a masterclass in texture, balancing ethereal poached meringues atop a pool of silky, chilled vanilla custard. This elegant dessert celebrates the simplicity of eggs and dairy, transformed through technique into a dish that is both light as air and decadently rich. Finished with a golden crown of crunchy caramel and toasted almonds, it is a timeless showstopper that never fails to impress.
🥗 Ingredients
For the Crème Anglaise (Custard)
- 2 cups Whole Milk (high quality)
- 1/2 cup Heavy Cream
- 6 large Egg Yolks (at room temperature)
- 1/2 cup Granulated Sugar
- 1 piece Vanilla Bean (split and scraped)
- 1 pinch Salt (fine sea salt)
For the Meringue Islands
- 6 large Egg Whites (completely free of yolk)
- 1/4 teaspoon Cream of Tartar (for stability)
- 1/2 cup Granulated Sugar (superfine/caster sugar is best)
- 4 cups Whole Milk (for poaching)
- 1 teaspoon Vanilla Extract (added to poaching liquid)
For the Caramel and Garnish
- 1/2 cup Granulated Sugar (for caramel)
- 2 tablespoons Water
- 1/4 cup Sliced Almonds (toasted until golden)
👨🍳 Instructions
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1
Begin with the Crème Anglaise: In a medium saucepan, combine the milk, cream, and vanilla bean (seeds and pod). Bring to a gentle simmer over medium heat, then remove from heat and let steep for 10 minutes.
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2
In a separate heatproof bowl, whisk the egg yolks and 1/2 cup sugar until the mixture is pale and slightly thickened, about 2 minutes.
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3
Slowly temper the eggs by drizzling a small amount of the warm milk into the yolk mixture while whisking constantly. Gradually add the rest of the milk, then pour the entire mixture back into the saucepan.
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4
Cook over low heat, stirring constantly with a wooden spoon or silicone spatula. Do not let it boil. The custard is ready when it thickens enough to coat the back of the spoon (approx. 175°F/80°C).
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5
Strain the custard through a fine-mesh sieve into a clean bowl. Stir in a pinch of salt, cover with plastic wrap touching the surface to prevent a skin, and refrigerate until completely chilled.
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6
Prepare the poaching liquid for the meringues: In a wide, shallow pan, heat 4 cups of milk and vanilla extract until it reaches a very bare simmer (bubbles should barely break the surface).
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7
Make the meringue: In a stand mixer, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the 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 a generous oval of meringue and gently drop it into the simmering milk. Poach 3-4 islands at a time for about 2 minutes per side, flipping carefully with a slotted spoon.
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9
Remove the poached meringues and place them on a paper-towel-lined tray to drain and cool. Repeat until all meringue is used.
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10
Prepare the caramel: In a small heavy-bottomed saucepan, combine 1/2 cup sugar and water. Cook over medium-high heat without stirring (swirl the pan instead) until it 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 meringue islands in the center.
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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; even a drop of fat will prevent the meringue from rising. When making the custard, if you see tiny lumps forming, immediately remove from heat and whisk vigorously or use an immersion blender to save the texture. Poach the meringues in milk rather than water; it adds a subtle richness and prevents the meringues from tasting bland. Don't over-poach the meringues; they should be firm to the touch but still light. If they collapse, the heat was likely too high. Make the caramel at the very last minute, as it will harden quickly and can become sticky if left in the fridge.
🍽️ Serving Suggestions
Serve with a glass of chilled Sauternes or a late-harvest Riesling to complement the vanilla notes. Add a handful of fresh raspberries or a drizzle of raspberry coulis for a tart contrast to the sweet custard. Pair with thin, crisp lace cookies (tuiles) for an extra layer of texture. For a modern twist, infuse the milk with lavender or Earl Grey tea instead of vanilla bean. A dusting of lemon zest over the top can brighten the dish beautifully.