Floating islands recipe

Floating Islands recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Floating Islands recipe is a classic French dessert that combines delicate meringue islands with a creamy vanilla custard and caramel sauce. This elegant and light dessert is a treat for both the eyes and the taste buds. The meringue islands are made by whisking egg whites and sugar until stiff peaks form, then poached in sweetened milk. The islands are placed on a bed of silky smooth vanilla custard and drizzled with a luscious caramel sauce.

Keywords: French dessert, meringue islands, vanilla custard, caramel sauce, elegant.

Floating islands recipe details

Floating islands recipe, recipe Rating: 4.5
Number of votes:102 

Ingredients

	For the Custard:
500 ml	milk
100 g	sugar
½	vanilla pod, split and scraped
5 large	egg yolks
	For the meringue:
4 large	egg whites, use from yolks above
100 g	caster sugar
1 pinch(es)	salt
	water, to poach
	For the Caramel:
100 g	sugar
60 ml	water

Instructions

It is preferable to make the custard (Crème Anglais) and the meringues some hours in advance so that the custard may be chilled and the meringues are firm.

To make the custard:
In a heavy-bottomed saucepan, combine the milk, sugar and vanilla including the half pod. Bring to near boiling on a medium heat.

Lightly whisk the yolks in a bowl and slowly pour the hot milk over the top, whisking lightly. Return the mixture to the pan and and cook, stirring occasionally, until the mixture thickens and is able to coat the back of a spoon. Strain through a fine sieve into a clean bowl. Allow to cool and then chill.

To make the meringues:
Fill a medium-large saucepan with about 2-2½ inches, 5-6 cm of water. Bring to a gentle simmer and maintain the temperature.

In a clean bowl, whisk the egg whites and salt in a stand mixer with whisk attachment for about 2 minutes on medium-high speed or until they turn white. Gradually add about half the sugar and increase the speed to high. Whisk until soft peaks form, about 50-60 seconds. Add remaining sugar and whisk for another 1-2 minutes until stiff, but not dry.

Form portions of the meringue into oval mounds between 2 tablespoons. Poach a few at a time in the hot water for about 3-4 minutes before turning them over and cooking for another 3-4 minutes on the second side. When meringues feel firm to the touch, they can be removed with a slotted spoon. Allow to drain on kitchen paper. Set aside when finished.

To make the caramel:
In a small heavy-bottomed pan, cook the sugar and water on high until it turns amber, then browns and begins to smoke. Remove from heat. Allow to cool slightly.

To serve:
Divide the custard between 6 dishes. Float 2 or 3 meringues per portion and drizzle with warm caramel.

Preparation time:
ca. 40 min
Resting time:
ca. 3 hrs
Grade of difficulty:
medium
Calories per portion:
n/a