Île Flottante Recipe

Île flottante, or floating island, is one of France's most poetic desserts: pillowy clouds of poached meringue drifting on a silky vanilla custard, finished with threads of golden caramel. It is light, delicate and quietly spectacular. Despite its fancy name, it uses everyday ingredients and is simpler than it looks.

Prep time

20 mins

Cook time

25 mins

Total time

45 mins

Servings

4 servings

Calories

380

Ingredients

• 500 ml whole milk
• 1 vanilla pod, split, or 2 teaspoons vanilla extract
• 4 large eggs, separated
• 100 g caster sugar, plus 2 tablespoons for the meringue
• 1 pinch of salt
• 80 g granulated sugar, for the caramel
• 2 tablespoons water
• A few toasted flaked almonds, to serve (optional)

Instructions

1. Warm the milk with the vanilla pod in a saucepan until it is just below a simmer, then remove it from the heat and let it infuse for 10 minutes. Scrape the vanilla seeds into the milk and discard the pod.
2. Whisk the egg yolks with 100 g caster sugar until pale and slightly thick. Pour in the warm milk slowly, whisking all the time, then return the mixture to a clean pan.
3. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon, about 8 minutes. Do not let it boil. Strain into a bowl and cool completely.
4. Whisk the egg whites with a pinch of salt until soft peaks form, then gradually whisk in the 2 tablespoons of caster sugar until the meringue is glossy and holds firm peaks.
5. Bring a wide pan of water to the gentlest simmer, barely bubbling. Shape quenelles of meringue with two dessert spoons and poach them for 2 minutes on each side, then lift them out with a slotted spoon and drain on kitchen paper.
6. For the caramel, heat the granulated sugar and water in a small pan without stirring until it turns a deep amber colour. Swirl the pan occasionally and watch it closely, as it darkens fast.
7. Spoon the cooled crème anglaise into serving bowls or glasses and float a meringue on top of each one. Drizzle with the warm caramel and scatter over toasted almonds if using.
8. Serve at once, or chill the assembled desserts for up to 2 hours before serving.

Pro tips

• Keep the poaching water at the barest simmer; boiling water will make the meringues tough and rubbery.
• Make the crème anglaise first so it is fully cool before the meringues go on top.
• Caramel sets quickly, so have the desserts ready before you start it.
• Leftover egg yolks from the meringue make the custard richer, which is why this recipe uses the whole egg so neatly.

Frequently asked questions