Unusual recipes

Ile flottante (Floating Islands) recipe

Ile flottante (Floating Islands) recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Dessert

Floating islands, or île flottante, are a classic French pud consisting of little more than vanilla-scented custard with floating clouds of meringue. Simple, elegant and heavenly delicious!

20 people made this

IngredientsServes: 5

  • 3 eggs
  • 4 tablespoons caster sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 350ml full fat milk

MethodPrep:15min ›Cook:25min ›Ready in:40min

  1. Separate two of the eggs. In top of double boiler, combine 1 whole egg and 2 yolks with sugar, salt and vanilla, beating until smooth. Stir in milk and cook over simmering water, stirring constantly. When custard thickens enough to coat the back of a spoon, remove from heat. (Do not boil. If custard should start to curdle, remove from heat and beat vigorously until smooth.) Cool completely.
  2. In a medium bowl, beat egg whites with electric mixer until stiff. Gradually beat in 4 tablespoons sugar. Pour cooled custard into serving dish. Drop meringue by heaping tablespoons onto custard to make islands. Chill before serving.

Recently viewed

Reviews & ratingsAverage global rating:(17)

Reviews in English (9)

by onaemtnest

After struggling with Martha Stewarts version of this recipe I found this recipe equal to her version in flavor and presentation, without the hassle of her version. My family loved it even our 8 year old grandson gave it a thumbs up!-19 Dec 2001

by go away

this is a recipe my husband said his grandmother use to make him....when i make the meringue i very gently spoon in large dollups on top of steeping milk, poach gently for 3-5 minutes, turning once to cook meringue, remove with slotted spoon and drain. I would not eat the raw egg version. Chill and traditionally drizzle with caramel. It is super easy and super impressive.-30 May 2008

by DeirdreDahling

I LOVE this recipe but also would not eat the raw egg version. I learned it with some different proportions and directions, including cooking the dollops of egg white for a few seconds in boiling water, turning once, and removing with a slotted spoon (similar to go away's directions). It's very easy and gives the islands slightly more structure (without making them crispy). My recipe also does not add any sugar to the egg whites, and even though I am a sugar fiend I still love it! Just make sure there's a little custard in every bite.-26 Aug 2009


Watch the video: Floating Island Recipe - SORTED (June 2022).


Comments:

  1. Mikakasa

    You commit an error. I suggest it to discuss. Write to me in PM, we will communicate.

  2. Moogular

    Very useful information

  3. Wallace

    I agree, a very good thing

  4. Leander

    Only today I thought, but it's true, if you don't think about it, then you may not understand the essence and not get the desired result.

  5. Osla

    It's the entertaining piece

  6. Nasar

    Thanks, has left to read.

  7. Riggs

    It agree, this amusing message



Write a message