Île Flottante (Floating Island)
Light poached meringue islands floating on silky vanilla custard, topped with golden caramel.
Ingredients
- For the custard: 500ml whole milk
- For the custard: 1 vanilla pod, split lengthways and seeds scraped (or 2 tsp vanilla bean paste)
- For the custard: 5 large egg yolks
- For the custard: 80g caster sugar
- For the meringues: 5 large egg whites
- For the meringues: pinch of salt
- For the meringues: 100g caster sugar
- For the caramel: 100g caster sugar
- For the caramel: 3 tbsp water
- Flaked almonds, to decorate (optional)
Method
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Heat the milk with the vanilla pod and seeds in a wide, shallow pan until just simmering. Remove from the heat and leave to infuse for 10 minutes.
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Whisk the egg yolks and 80g sugar until pale. Bring the milk back to a gentle simmer and pour over the yolks, whisking constantly. Return to a low heat and stir for 5 to 8 minutes until the custard coats the back of a spoon. Strain, cool and chill.
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Whisk the egg whites with the pinch of salt until soft peaks form, then whisk in the 100g sugar a spoonful at a time until stiff and glossy.
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Heat a wide pan of water until barely simmering. Using two large spoons, shape six egg-shaped quenelles of meringue and slide them into the water in batches. Poach for 2 minutes each side, then lift out onto a clean tea towel to drain.
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For the caramel, heat the sugar and water in a small pan over a medium heat, swirling but not stirring, until deep amber. Remove from the heat and leave for 1 minute to thicken slightly.
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Pour the cold custard into a wide serving dish or six bowls, float the meringues on top and drizzle with the caramel. Scatter with flaked almonds if you wish. Serve straight away so the caramel stays crisp.