France
Île flottante
Soft meringue islands on a sea of vanilla custard, with caramel threads. A French grandma special.
45 minTime
12 gProtein each
mildSpice
Make it your way
Grandma's wayPoached meringue on crème anglaise with caramel. Also called oeufs à la neige.
The original345kcalsame
12 gproteinsame
1 gfibresame
45minutessame
Île flottante.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Crème anglaise: heat milk with vanilla. Whisk yolks with 60 g sugar, pour in the hot milk, return to low heat and stir until it coats a spoon. Strain and chill.
- 2Whisk the whites to soft peaks, then add 40 g sugar and whisk until glossy.
- 3Poach big spoonfuls of meringue in barely simmering water or milk, turning once.
- 4Make a caramel with the remaining sugar and a spoon of water.
- 5Pour custard into bowls, float the meringues, drizzle caramel and scatter almonds.
Serve it like this
Pour cold custard into wide bowls, float one big meringue on each, drizzle with caramel and scatter toasted almonds.