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Classic French Île Flottante (Floating Island with Crème Anglaise and Spun Caramel)
The iconic Parisian bistro dessert: delicate poached cloud of airy white meringue floating on a lake of velvety Bourbon vanilla crème anglaise, crowned with spun amber caramel and toasted sliced almonds.
Prep
25 min
Cook
15 min
Total
40 min
Ingredients
servings
4
- Whole milk500 ml
- Large egg yolks for crème anglaise4 pc
- Large egg whites for meringue islands4 pc
- Granulated sugar for custard80 g
- Fine sugar for meringue50 g
- Sugar for amber caramel drizzle50 g
- Bourbon vanilla bean split and scraped1 pc
- Toasted sliced almonds25 g
- Pinch of salt1 g
Preparation Steps
1
Make crème anglaise: infuse warm milk with vanilla seeds. Whisk yolks with 80 g sugar until pale, temper with warm milk, and cook over low heat stirring constantly until it coats the back of a spoon (83°C). Chill completely.
2
Whip egg whites with salt until firm, gradually adding 50 g sugar into a glossy meringue. Shape large quenelles with two spoons and poach in barely simmering water for 2-3 minutes per side until set. Drain on paper towels.
3
Melt 50 g sugar into an amber liquid caramel. Ladle cold vanilla crème anglaise into wide bowls, float a delicate meringue island in the center, drizzle with golden spun caramel, and scatter toasted almonds.
Cooking Journal
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Nutrition Facts
per servingCalories
310
Protein
9.2g
Carbohydrates
45g
Fat
10.5g
Allergens
EggsMilkNuts
*estimated values per serving
Provenance & Public Domain Audit
Source: European Culinary Heritage & Traditional Gastronomic Archives (Ministère de la Culture & Ministero della Cultura Gastronomica)
Legal status: Public Domain (CC0-compatible) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
