Snack · 40 min · french

Île Flottante

Dinner decisions, handled: Île Flottante pairs egg whites with sugar for a 40-minute French snack.

✓ USDA-verified nutrition data

Ingredients

• 6 Egg whites
• 3/4 cup Sugar
• 3 cups Whole milk
• 4 Egg yolks
• 1 Vanilla bean
• 1/4 cup Sliced almonds
• 1/4 cup Caramel sauce

Steps

1. Whisk the egg whites with a pinch of salt to soft peaks, then rain in half the sugar and whip to glossy, firm peaks.
2. Poach quenelles of meringue in barely simmering milk 2 minutes per side — they should feel set but still tremble. Lift out and drain.
3. Strain the milk, whisk the yolks with the remaining sugar, and cook the mixture gently into a crème anglaise that coats the back of a spoon; never let it boil.
4. Chill the custard completely; île flottante is served cold, always.
5. Toast the almonds golden in a dry pan.
6. To serve, pool the cold custard in shallow bowls, float two meringue islands on each, and drizzle with caramel.
7. Scatter the almonds over the top at the very last second so they stay crisp.

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