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Île Flottante

By Groceree

Also known as Floating Island · Œufs à la Neige

Clouds of soft meringue poached in milk, floating on a cold vanilla crème anglaise made with the same milk and the leftover yolks, and threaded with thin strands of caramel. A French bistro classic.

Last updated

A white meringue island floating in pale vanilla custard with golden caramel threads and toasted almonds
Servings
6 servings
Prep
20 min
Cook
25 min
Total
2 h 45 min

Ingredients

  • whole milk750 ml
  • vanilla pod1
  • eggs6
  • caster sugar250 g
  • salt1 pinch
  • flaked almonds (optional)30 g

Instructions

  1. 01

    Split the lengthways and heat the with it to a bare simmer in a wide pan.

  2. 02

    Separate the , putting the whites in a large clean bowl and the yolks in another. Whisk the whites with the to soft peaks, then add 100 g gradually and whisk to firm, glossy peaks.

  3. 03

    Scoop large spoonfuls of meringue into the barely simmering and poach for 1 minute a side. Lift onto a clean tea towel.

  4. 04

    Strain the . Whisk the yolks with 80 g , pour on the hot , and stir over low heat until the custard coats the back of a spoon. Do not let it boil. Chill for at least 2 hours.

  5. 05

    To serve, pour the cold custard into bowls and float a meringue on each.

  6. 06

    Toast the , if using, in a dry pan until golden. Cook the remaining 70 g to a golden caramel, drizzle it over in thin threads, and scatter with the .

Notes

  • Poach the meringues in milk that barely trembles; boiling makes them puff and then collapse.
  • Keep the custard below a simmer or it curdles.
  • Strictly, île flottante is baked in one piece and œufs à la neige are poached; bistros use the names interchangeably.
  • The meringues are only lightly poached. For anyone pregnant, very young, elderly or with weakened immunity, use pasteurised eggs.

Nutrition per serving

Calories
330 kcal
Protein
11 g
Carbs
48 g
Fat
10 g

Estimated from the ingredients.

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