Floating Island Dessert Recipe

A white plate with custard and egg white islands

4.47 from 15 votes

Floating Island Dessert, a scrumptious recipe of poached meringues floating over crème anglaise, a smooth and silky cream made with milk, egg yolks, sugar and vanilla. It's a very easy treat to make, and quick too. Serve it chilled from the fridge, and it's one exquisitive dessert you'll have again and again.

Prep Time20

Total Time20

Course: Dessert

Cuisine: French

Servings: people

Calories: 367kcal

Author: Daniela Apostol

Ingredients

For the meringues

5 egg whites
60 g sugar ( 3 ½ tbsp)
1 teaspoon vanilla extract

For the vanilla custard

5 egg yolks
1 l milk (4 cups)
1 teaspoon vanilla extract
60 g sugar (3 ½ tbsp)

Metric - US Customary

Instructions

Separate the egg yolks from the egg whites.
In a bowl, beat together the egg yolks with the 60 grams of sugar and one teaspoon of vanilla extract until you get a pale yellow colour and a thicker smooth paste. Set aside.
In a separate bowl, beat the egg whites until you get soft peaks, then add the 60 grams of sugar and beat again until you get stiff peaks, a meringue-like consistency.
Bring the milk to the boil, add the vanilla extract, and add one tablespoon of meringue, and poach on both sides for about 1-2 minutes.
Make sure you poach the meringues in batches, so the pan is not overcrowded.
Remove the meringues from the milk, and set aside.
Pour a ladleful of the hot milk over the egg yolk mixture, whisking well after each addition, until the milk is used up.
Simmer the milk and egg mixture for 2-3 minutes until the custard thickens slightly and coats the back of the spoon.
Remove from the heat, leave to cool, then top with the poached meringues.
Refrigerate for at least 2 hours before serving.

Video

Notes

To see the measurements in cups and ounces, please click on the US CUSTOMARY link.
The amount of ingredients listed can be adjusted depending on the number of servings you need, just click on the number next to SERVINGS.
MAKE SURE THE EGGS ARE AT ROOM TEMPERATURE BEFORE YOU START, OTHERWISE THE EGGS WILL CURDLE WHEN YOU ADD THE HOT MILK OVER THE EGG YOLK MIXTURE.
POUR OVER THE MILK GRADUALLY AND NOT ALL AT ONCE, AND WHISK WELL BEFORE ADDING MORE

Nutrition