Île Flottante

A classic French dessert of softly poached meringue floating on chilled crème anglaise.

Île Flottante

Preparation: 20 min · Cooking: 30 min · Total: 2 hr 30 min · 6 servings

Ingredients

Instructions

  1. Separate and organize the ingredients

    Wash hands. Separate 6 cold eggs, keeping the whites in a very clean, grease-free bowl and the yolks in a heatproof bowl; do not let yolk enter the whites. Split the vanilla pod lengthwise and scrape out the seeds. Measure 750 ml milk, 125 g sugar, a pinch of salt, 1.5 l water and 40 ml caramel sauce. Keep the eggs chilled until cooking.

  2. Cook and chill the crème anglaise

    Put the milk, vanilla pod and seeds in a saucepan and heat over medium heat until steaming but not boiling. Whisk the yolks with 75 g sugar and the salt for 1 minute. Slowly whisk in about one-third of the hot milk, then return everything to the saucepan. Stir constantly over low heat until the custard reaches 71°C and coats the back of a spoon; do not boil. Strain into a clean bowl, set the bowl over ice water, stir until cool, cover and refrigerate.

    The crème anglaise reaches 71°C, coats a spoon and is smooth, never boiling.

  3. Whip the meringue

    Beat the whites on medium speed until foamy. Add the remaining 50 g sugar a spoonful at a time, then beat to stiff, glossy peaks that stand upright. Do not use a bowl or whisk with grease or yolk on it. Bring the water in a wide pan to a bare simmer, with only small bubbles breaking the surface.

    The meringue is stiff and glossy, with peaks that stand upright.

  4. Poach the meringue islands

    Start the preserved 30-minute cooking timer. Use two wet spoons to form about 12 oval meringue islands. Lower them into the barely simmering water in batches without crowding. Poach for 2 minutes, turn gently, then poach 2 minutes more. Lift out with a slotted spoon, drain on a clean towel or rack, and repeat. Check a thick island: it must be set and reach 71°C; return any underdone island to the water.

    Each poached meringue island is set through the center and reaches 71°C.

    Cook Île Flottante: 1800 seconds

  5. Assemble the dessert

    When the crème anglaise is fully cold, divide it among 6 chilled bowls. Put two meringue islands on each portion and drizzle 40 ml caramel sauce over the tops. Serve straight away while the custard is cold; caramel sauce may be allergenic or very hot if warmed, so use a spoon and keep it away from children.

    The custard is fully cold and the meringue islands remain light and set.

  6. Check the egg safety and texture

    Before serving, verify that the crème anglaise was cooked to 71°C and is smooth enough to coat a spoon, not curdled. Verify that the centers of the poached meringue islands are set and reach 71°C. If the custard curdles, do not serve it as a safety substitute; make a fresh batch and cook it correctly.

    Both custard and poached meringue have reached 71°C; the custard is smooth and the islands have no liquid white center.

  7. Serve cold and store safely

    Serve 2 islands per person over cold crème anglaise. Refrigerate any components not served within 2 hours in separate covered containers and use within 1 day. Serve leftovers cold; do not reheat this dessert. Discard components left at room temperature for more than 2 hours.

Tips

Common mistakes

Substitutions

Storage

Store the crème anglaise and meringue islands separately, covered in the refrigerator, for up to 1 day.

Reheating

Do not reheat; assemble and serve cold.

About this recipe

Île flottante, literally “floating island,” is a classic French dessert in which airy meringue sits on crème anglaise.

Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.