A classic French dessert, Île Flottante, consists of delicate, airy meringue floating atop a smooth and creamy vanilla custard, known as Crème Anglaise. Topped with toasted almonds and caramel, this elegant treat is both light and indulgent, making it a perfect dessert for any occasion.
Why You’ll Love This Recipe
- Classic French Elegance – This dessert embodies the sophistication of French cuisine while being surprisingly simple to prepare.
- Light and Airy Texture – The meringue is soft and fluffy, creating a delightful contrast with the creamy custard.
- Perfect Balance of Sweetness – The smooth custard, crisp almonds, and rich caramel create a well-balanced flavor profile.
- Great for Special Occasions – Whether you’re hosting a dinner party or enjoying a treat for yourself, Île Flottante is sure to impress.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the custard (Crème Anglaise):
- 2 cups whole milk
- 4 egg yolks
- 1/3 cup sugar
- 1 vanilla bean (or 1 teaspoon vanilla extract)
For the meringue:
- 4 egg whites
- 1/4 cup sugar
- 1 pinch of salt
For the topping:
- 1/3 cup toasted sliced almonds
- Caramel sauce
Directions
- Prepare the custard: In a saucepan, heat the milk with the split vanilla bean (or vanilla extract) until warm but not boiling. In a separate bowl, whisk the egg yolks with sugar until the mixture turns pale. Slowly pour the warm milk into the yolk mixture, whisking continuously. Return the mixture to low heat, stirring constantly until slightly thickened. Strain the custard through a sieve and let it cool.
- Make the meringue: In a clean bowl, beat the egg whites with a pinch of salt until foamy. Gradually add sugar while beating until stiff peaks form.
- Poach the meringue: Bring a pot of water to a gentle simmer. Using a spoon, drop portions of the meringue into the water. Poach for about 1 minute on each side. Remove with a slotted spoon and drain on paper towels.
- Assemble the dessert: Pour the cooled custard into serving glasses or bowls. Carefully place the poached meringues on top.
- Garnish and serve: Sprinkle with toasted almonds and drizzle with caramel sauce. Serve chilled and enjoy immediately.
Servings and Timing
- Servings: 4
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Calories: Approximately 250 kcal per serving
Variations
- Chocolate Twist: Add a drizzle of melted dark chocolate along with the caramel for a rich flavor contrast.
- Citrus Infusion: Stir a bit of orange or lemon zest into the custard for a refreshing citrus note.
- Nut-Free Version: Skip the almonds and replace them with fresh berries for a fruity touch.
- Coconut Meringue: Replace some sugar with coconut sugar for a hint of caramelized coconut flavor.
- Alcoholic Touch: Add a splash of Grand Marnier or rum to the custard for an adult-friendly version.
Storage/Reheating
- Refrigeration: Store leftover custard and meringue separately in airtight containers in the refrigerator for up to 2 days.
- Reheating: Custard can be gently reheated over low heat while stirring. Meringue is best served fresh but can be lightly warmed in the microwave for a few seconds if needed.
- Freezing: It is not recommended to freeze the meringue, as it may lose its texture. However, the custard can be frozen and thawed overnight in the refrigerator before use.
FAQs
How do I know when the custard is thick enough?
The custard should coat the back of a spoon. Run your finger through it; if the line stays, it’s ready.
Can I bake the meringue instead of poaching it?
Yes, you can bake small meringue dollops at 250°F (120°C) for about 30 minutes until dry and crisp.
Why did my meringue deflate?
Over-mixing or letting the beaten egg whites sit too long before poaching can cause deflation. Use them immediately after beating.
What’s the best way to toast almonds?
Toast sliced almonds in a dry pan over medium heat for 2-3 minutes, stirring constantly, until golden brown.
Can I make this dessert in advance?
Yes! The custard can be made a day ahead and stored in the fridge. The meringue, however, is best made fresh.
What can I use instead of caramel sauce?
Try honey, maple syrup, or a fruit coulis for a different twist.
Is there a dairy-free version?
Yes! Use almond, coconut, or oat milk for the custard and make sure your caramel sauce is dairy-free.
Can I use store-bought custard?
While homemade custard is best, a high-quality store-bought version can save time.
What can I do with leftover egg yolks or whites?
Use extra egg whites for macarons or pavlova and egg yolks for crème brûlée or homemade pasta.
Can I add flavoring to the meringue?
A small amount of almond, coconut, or lemon extract can enhance the meringue’s flavor without affecting its texture.
Conclusion
Floating Island (Île Flottante) is a delicate and elegant French dessert that combines soft meringue with a rich vanilla custard, finished with caramel and almonds. Its airy texture and balanced sweetness make it a timeless favorite. Whether you are an experienced baker or trying French desserts for the first time, this recipe is simple yet impressive. Try it for your next gathering and enjoy a taste of French culinary tradition!
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Floating Island (Île Flottante)
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A classic French dessert, Île Flottante features light, airy meringue floating on a rich vanilla custard (Crème Anglaise), topped with toasted almonds and caramel sauce. This elegant and delicate treat is perfect for special occasions or when craving a refined, sweet indulgence.
Ingredients
For the custard (Crème Anglaise):
- 2 cups whole milk
- 4 egg yolks
- 1/3 cup sugar
- 1 vanilla bean (or 1 teaspoon vanilla extract)
For the meringue:
- 4 egg whites
- 1/4 cup sugar
- 1 pinch of salt
For the topping:
- 1/3 cup toasted sliced almonds
- Caramel sauce
Instructions
-
Prepare the custard:
- Heat the milk with the split vanilla bean (or extract) until warm but not boiling.
- In a separate bowl, whisk the egg yolks with sugar until pale and creamy.
- Gradually add the warm milk into the egg mixture while whisking continuously.
- Return the mixture to low heat, stirring constantly until it thickens slightly (do not boil).
- Strain the custard through a fine sieve and let it cool.
-
Make the meringue:
- In a clean, dry bowl, beat the egg whites with a pinch of salt until foamy.
- Gradually add sugar while continuing to beat until stiff, glossy peaks form.
-
Poach the meringue:
- Bring a pot of water to a gentle simmer (not boiling).
- Using a large spoon, scoop the meringue and carefully drop it into the water.
- Poach for 1 minute on each side, then remove with a slotted spoon and drain on paper towels.
-
Assemble the dessert:
- Pour the cooled vanilla custard into individual serving glasses or bowls.
- Gently place the poached meringue on top of the custard.
-
Garnish and serve:
- Sprinkle with toasted almonds and drizzle with caramel sauce.
- Serve chilled and enjoy immediately!
Notes
- Use fresh eggs for the best meringue texture.
- To make caramel sauce, heat 1/2 cup sugar in a saucepan over medium heat until melted and golden brown.
- Add a pinch of sea salt to the caramel for a salted caramel twist.
- The custard can be made a day ahead and stored in the refrigerator.
- Prep Time: 20 min
- Cook Time: 10 minutes
- Category: Desserts
- Method: Poaching, Stovetop
- Cuisine: French
