A floating island or île flottante is a dessert consisting of meringue floating on crème anglaise (a vanilla custard).

The meringue is prepared from whipped egg whites and sugar and baked in a bain-marie (or microwave)

The Custard sauce (crème anglaise) is prepared with the egg yolks, vanilla, and hot milk, briefly cooked.

How to make Crème anglaise (vanilla custard)
Make a sweet "sea" for your "islands."
Ingredients:
• 4 egg yolks
• Milk (full fat) : 1 CUP – 260g
• Heavy cream (Whipping cream) full fat : ½ CUP – 130g
• 1 vanilla bean or 1 TSP vanilla extract
• Caster Sugar : 2 TBSP – 30g
• Pinch of salt.
• Optional : Cornstarch 1 TBSP – 10g (in order to have a richer and smoother sauce.)
Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across (do not boil).
Desired temperature 82°C / 180°F.
If the custard has boiled and got overcooked (the eggs coagulate and form lumps),
give it a few mixer strokes to remove all the lumps.
Your custard will become smooth again.
Place the custard in the fridge. Go to next step.

Making the meringue / Cook the meringue into 'islands'
Ingredients:
• 4 Egg whites
• Caster Sugar : 2 TBSP – 30g
whisk the egg whites and sugar with an electric beater, until the mixture forms shiny, firm peaks (about 5-7 minutes).
Cook the meringue into 'islands'.
Use small ramekins and place them in the microwave oven for 20s. By the time the whipped egg white doubles in volume.
Reserve them aside.

Quick and tasty caramel sauce.
Ingredients:
• Caster Sugar : ¼ CUP - 50g
• Water : 1 TBSP – 15g
• Cold Butter : 1 TBSP - 20g
• Heavy cream (Whipping cream): 100g – ¼ CUP
• Pinch of salt.

Put the water in a small, heavy-based saucepan and scatter the sugar over it in an even layer. Let the sugar absorb the water for a few minutes, then place the pan on a medium heat and leave, without stirring, until the sugar has dissolved and formed a syrup. Simmer until it turns to a golden brown caramel.
remove the pan from the heat .
Add cold butter and then add the heavy cream (room temperature).

Use roasted almond to decorate le dessert.

Serve your dessert and enjoy without moderation.

Crème anglaise (French for "English cream"), custard sauce, pouring custard, or simply custard is a light, sweetened pouring custard used as a dessert cream or sauce. It is a mix of sugar, egg yolks, and hot milk usually flavoured with vanilla.

The cream is made by whipping egg yolks and sugar together until the yolk is almost white, and then slowly adding hot milk, while whisking. It is often flavored with vanilla extract, sugar or seeds. The sauce is then cooked over low heat (excessive heating may cause the yolks to cook, resulting in scrambled eggs) and stirred constantly with a spoon until it is thick enough to coat the back of a spoon, and then removed from the heat. It is also possible to set the sauce into custard cups and bake in a bain-marie until the egg yolks set. If the sauce reaches too high a temperature, it will curdle, although it can be salvaged by straining into a container placed in an ice bath. Cooking temperature should be between 70 °C (156 °F) and 83 °C (180 °F); the higher the temperature, the thicker the resulting cream, as long as the yolks are fully incorporated into the mixture.

This can be poured as a sauce over cakes or fruits. Alternatively, it can be eaten as a dessert on its own, for example in Île flottante ("floating island"): the cream is poured into a bowl with a piece of meringue (blancs en neige) floated on top along with praline. It can also be used as a base for desserts such as ice cream or crème brûlée.

Floating island consists of a meringue served floating on a milky custard sauce. Some variations use a thicker sauce, served on top of the dumplings, but usually the custard is thin and the dumplings "float" on top.

First, the custard made of milk, sugar, vanilla, and egg yolks is briefly cooked in a bain-marie. The custard should be thick enough to coat a spoon.

To make the meringue, the egg whites are beaten with sugar and poured into a mold that may be lined with caramelised sugar.

It is then steamed in the oven in a bain-marie. Once the meringue is cooked and chilled, the sauce is poured on a serving plate, and the unmolded meringue placed on the sauce to "float". The result can be served at room temperature or chilled.


0:00 Intro floating islands dessert
00:49 Custard sauce recipe easy (Crème anglaise)
4:38 Making the meringue
7:58 Quick and tasty caramel sauce
11:02 Creating Your floating island
12:58 Final result floating islands dessert

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