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Ingredients
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For the Meringue and Crème Anglaise
Method
Preparation
- 1
Make the Meringue
Spoon the meringue mixture into cloud-like shapes on a parchment-lined baking sheet. Bake for about 1 hour until dry and slightly crisp. Remove from the oven and let cool.
- 2
Prepare the Crème Anglaise
In a separate bowl, whisk the egg yolks and a pinch of salt together. Gradually pour the hot milk mixture into the egg yolks, whisking continuously to temper the eggs. Return the mixture to the saucepan and cook over low heat, stirring constantly until thickened. Strain through a sieve to remove any lumps or the vanilla bean.
- 3
Assemble the Dish
In serving bowls, pour a generous amount of the warm Crème Anglaise. Gently place the baked meringue islands on top of the sauce. Serve immediately and enjoy your Île Flottante.
