Île Flottante Recipe

Prep vanilla

Split the vanilla bean lengthwise and scrape the seeds with the back of a knife. Put both seeds and pod into a medium saucepan. If using vanilla extract, you will add it later off-heat.

Heat milk

Add the whole milk and heavy cream to the saucepan with the vanilla seeds and pod. Warm over medium heat until it just begins to steam and small bubbles form at the edges (do not boil). Remove from heat and let infuse for 10–15 minutes to extract vanilla flavor.

Whisk yolks and sugar

While the milk infuses, whisk the egg yolks, granulated sugar, and a pinch of salt in a heatproof bowl until pale and slightly thickened (ribbon stage).

Temper the yolks

Remove and discard the vanilla pod. Gradually pour about 1/3 of the warm milk into the yolk mixture in a slow, steady stream while whisking constantly to temper the yolks. Then pour the tempered yolk mixture back into the remaining milk in the saucepan, whisking to combine.

Cook custard

Return the saucepan to low heat and cook, stirring constantly with a wooden spoon or heatproof spatula and scraping the bottom, until the custard thickens enough to coat the back of the spoon (temperature about 78–82°C / 172–180°F). Do not let it boil or the eggs will curdle.

Strain and cool

Immediately remove from heat and pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. If using vanilla extract instead of bean, stir it in now. Cover the surface with plastic wrap to prevent a skin from forming and chill in the refrigerator for at least 1 hour (can be made up to 1 day ahead).

Bring poaching liquid to a simmer

In a wide, shallow saucepan, bring the water to a gentle simmer over medium heat. Reduce heat to maintain a bare simmer (small bubbles). Optionally add a tablespoon of granulated sugar to the poaching water for a slightly glossy finish on the meringues.

Beat egg whites

In a clean, grease-free bowl, start beating the egg whites with a whisk or electric mixer on medium speed. When they become frothy, add the pinch of salt and the vanilla extract. Gradually add the 50 g granulated sugar, a tablespoon at a time, increasing speed to high until stiff, glossy peaks form and the sugar is fully dissolved.

Poach the meringues

Using two large spoons or an ice-cream/scoop/spoon, shape portions of meringue (about 2–3 tablespoons each) into quenelles or small mounds. Gently slide them onto the surface of the simmering water. Poach in batches, turning once after about 60–75 seconds so both sides set, total 2–2.5 minutes per mound. Remove with a slotted spoon and drain briefly on paper towels. Repeat until all meringue is poached.

Cool and optionally dry

If you prefer firmer meringues, transfer poached meringues to a low oven (90–100°C / 200–210°F) on a baking sheet for 10–15 minutes to dry slightly, then cool. Dust lightly with powdered sugar if desired.

Plate

Pour a generous ladle of chilled crème anglaise into shallow dessert bowls or a serving platter.

Float the islands

Gently place 3–4 poached meringue islands on top of the custard in each bowl.

Finish

Sprinkle toasted sliced almonds around or over the meringues and drizzle with a little caramel sauce if using. Serve immediately so the meringue retains its light texture.