Welcome Back!Sign in here:

   Reset Password

Not Registered?Still need to become one of our thirsty clan 158,694 strong?

Now's your chance!

Register Today!

Want the best wine for your buck?

204,891Wine Reviews
160,764Members
30Seconds to join
Ad

“Ile Flottante” (“Floating Island”).

It’s a very easy recipe and it is pretty decadent. It’s a classic French dessert which I learned in culinary school in the 80’s.

4 egg whites
3 tbsp sugar
Enough milk for boiling the islands

2 cups of milk
4 yolks
1/2 cup castor sugar (this is finer than regular white sugar)
Good quality Vanilla (pods, or Orchid brand, found at Choices Market)

First, make the meringue or 'islands':
Beat the egg whites in a bowl with a little pinch of sugar, until the eggs form a peak. Keep beating the eggs and add the remaining sugar. When you have shiny firm peaks, stop beating.
Drop big clumps of egg white mixture into a large pot with a slow boiling milk and vanilla mixture to cook for 2 minutes or so. Remove carefully and let cool on a tray, but do not refrigerate.

Next, make the custard or “ocean”:
In a bowl mix the egg yolks and ½ cup of the sugar and set aside.
Heat the 2 cups of milk with the vanilla, being careful not to burn it. (A trick here is to rinse the pot with cold water first, and that helps the milk not stick to the bottom.) Heat until slightly bubbling, then remove from the heat and pour the hot milk on the yolk mixture while stirring quickly. Pour back the mixture into a clean saucepan, and RE-heat over low heat for 5 minutes, stirring continuously. It should not boil during this second time. After a few minutes the custard will have gotten thicker.
Remove the vanilla pod if that is what you used.

The custard can now be put into flat soup bowls or regular bowls or even deep plates, and the islands placed on top.
Voilà!
The ile flottante is now ready to eat straight away as by that point the custard is warm and the meringue is at room temperature.
If you drizzled caramel sauce on top of that and made some nice caramel decorations it will look like a million bucks.

Have fun and keep on cooking

If you'd like more delicious recipes and wine pairings, join my website.



Visit 's wine and food blog The Chef in Stead.


If you liked this recipe, you may also like these desserts and wine recipe pairings:

Return to Recipes

Ad

FEEL LOST IN THE

STORE?

Know the wines you want before you even get to the store with my wine reviews. Join now. It's free.

Wine of the Week

As featured on  

CTV Wine of the Week!


Folie À Deux

Chardonnay 2011,
Russian River, Calif...
Ad

Natalie MacLean

Natalie MacLean is editor of Canada's largest wine review web site, publishing hundreds of wine reviews every week for more than 160,764 members.

She was named the World's Best Drinks Writer at the World Food Media Awards in Australia.

Natalie has published two books with Random House, the second was named one of Amazon's Best Books of the Year. Get access to all of her reviews today by becoming a member of her site.

PAY TOO MUCH FOR

WINE?

Get my reviews of terrific under-priced wines. Save money, drink better wine.

Red, White & Drunk All Over

  Best Books of the Year

Red, White & Drunk all over by Natalie MacLean

Natalie MacLean writes about wine with a sensuous obsession... and often laugh-out-loud funny... Terrific.

Rex Pickett, Sideways

Ms. MacLean is the disarming Everywoman. She loves wine, loves drinking ... ultimately, it's a winning formula.

Eric Asimov, The New York Times

GOT A SMARTPHONE?

Access my reviews on mobile with the bar code scanner.

GET NAT'S APP

Unquenchable: A Tipsy Search

  Best Books of the Year

Unquenchable by Natalie MacLean

Natalie MacLean is a new force in the wine writing world ‐ a fiesty North American answer to Hugh Johnson and Jancis Robinson. She can write beautifully about wine.

The Financial Times of London

There are very few people in the wine world who "get it" and Natalie is one of those who brings more fun to a buttoned-up and stodgy game.

Gary Vaynerchuck, Wine Library TV

Starting a Wine Cellar?

Expert advice for all budgets

Insider tips on starting a wine cellar
From wine racks to underground caves, insider tips on size and space, number of bottles, ideal conditions and reputable resources.   learn more  
Winner World's Best Drink Writer
Four-Time Winner James Beard Foundation
Five-Time Winner Association of Food Journalists
Six-Time Winner Bert Greene Award
Best Wine Literature Book Gourmand World Cookbook Awards
Online Writer of the Year Louis Roederer International Wine Writing Award