Îles flottantes

Îles flottantes

From
Posh Eggs
Serves
4
Prep
30 mins
Photographer
Louise Hagger

You can add some toasted chopped nuts or shattered pieces of praline instead of caramel, if you like.

Ingredients

Quantity Ingredient

For the custard

Quantity Ingredient
240ml full-fat milk
1/2 vanilla pod, cut in half lengthways and seeds scraped
2 large eggs, separated
125g caster sugar
pinch sea salt

For the caramel

Quantity Ingredient
100g caster sugar

Method

  1. Make the custard. Bring the milk, vanilla pod and seeds almost to the boil in a small pan – you will see bubbles appearing on the surface. Remove and allow to cool briefly.
  2. In a bowl, whisk the egg yolks and 40 g of the sugar. Slowly pour in the warm milk, whisking well, then pour the mixture into a clean pan. Heat gently, stirring constantly until the custard coats the back of a wooden spoon. Pour through a sieve into a jug and leave to cool, covered with cling film.
  3. To make the caramel, put the sugar and 100 ml water into a small pan and bring slowly to a simmer. Once the sugar has melted, let it bubble until it becomes copper in colour. Remove from the heat and set aside (this can be reheated).
  4. Half-fill a pan with water and bring to the boil. Whisk the egg whites with the salt to form stiff peaks, then add the 85 g of sugar, a tablespoon at a time, whisking to stiff peaks with each addition. Turn down the heat until the water is barely simmering and, using two large spoons, gently slide about quarter of the mixture onto the surface of the water, teasing the top into peaks. Cook two ‘islands’ at a time for 2½ minutes. Lift out with a slotted spoon and drain on kitchen paper. To serve, divide the custard between four bowls. Pop a meringue on top and finish with warm caramel.
Tags:
eggs
breakfast
lunch
dinner
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