🍮 Île flottante

Name: Île flottante
Total time: 40 min
Yield: 4
Cuisine: France
Ingredients: 4 eggs, separated; 500 ml milk; 1 vanilla pod or 1 tsp vanilla extract; 100 g sugar for the custard and meringue; 80 g sugar for the caramel; A pinch of salt

Origin: France

360kcal

per serving · 200 g

180kcal

per 100 g

10 gProtein5 g / 100 g

12 gFat6 g / 100 g

56 gCarbs28 g / 100 g

Île flottante, or 'floating island', is a cloud of soft poached meringue resting on a pool of chilled vanilla custard (crème anglaise), finished with a drizzle of caramel. The meringue is light and airy, the custard silky and cold, and the caramel adds a crisp, slightly bitter sweetness. It is served in shallow bowls as a classic bistro dessert.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

Not veganbecause of: meringue, custard, caramel

Contains dairybecause of: custard, caramel

Not keto28 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Eggs ⚠ Milk

What it is made of

meringuecustardcaramel

Recipe

4 servings40 min

Ingredients

4 eggs, separated
500 ml milk
1 vanilla pod or 1 tsp vanilla extract
100 g sugar for the custard and meringue
80 g sugar for the caramel
A pinch of salt

Method

Heat the milk with the vanilla. Whisk the yolks with 50 g sugar, pour in the hot milk, return to the pan and stir over low heat until it coats a spoon; chill.
Whisk the whites with a pinch of salt to soft peaks, then add 50 g sugar and whisk until glossy.
Poach large spoonfuls of meringue in barely simmering water for 1 minute per side, or microwave in a bowl for 30–40 seconds; drain.
Melt 80 g sugar with 2 tbsp water to an amber caramel.
Pour the custard into bowls, set the meringue on top and drizzle with caramel.

How to make it lighter

Make the custard with semi-skimmed milk.
Just a thin thread of caramel is enough — 1 tbsp sugar is about 50 kcal.
Serve a smaller ladle of custard with a big meringue: the meringue is mostly air.

History

Île flottante is a traditional French dessert found on bistro menus across the country; it is closely related to œufs à la neige, where the meringue is shaped into small poached quenelles.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →