Airy poached meringues float on cold vanilla sauce. Toasted almonds and delicate caramel threads give this French dessert a creamy, crunchy finish.
Île flottante literally means “floating island”: soft meringues sit on a pool of crème anglaise. The ingredients are simple, but this dessert is all about contrast. The sauce is cold and creamy, the meringue light and soft, and the caramel snaps into thin, crunchy threads. Toasted almonds add a nutty flavour. Since vanilla and egg take centre stage, good-quality vanilla extract or the seeds from a vanilla pod make a noticeable difference here; a pinch of salt in the egg whites makes the sweetness a little less one-dimensional.
Crème anglaise is a thin custard made with milk, egg yolks and sugar. Heat the milk with vanilla and gradually pour it into the yolks while whisking; this warms them evenly. Then gently heat the mixture to about 82–84 °C, stirring constantly with a spatula, especially along the bottom of the pan. The sauce will thicken slightly, but it should not boil: if the heat is too high, the yolks can curdle. A thermometer helps you keep an eye on it. If small lumps do form, strain the sauce and cool it quickly.
To make the meringues, first whisk the egg whites until foamy, then gradually add the sugar. The mixture should be glossy and form stiff peaks, but not turn grainy. Use two spoons to shape quenelles, then gently poach them in milk that is just below boiling point. A rolling boil makes the meringue rough and can cause it to fall apart. Keep the milk at a gentle temperature and carefully turn the meringues over. Drain them well after poaching; excess milk will thin the sauce on the plate.
The names île flottante and œufs à la neige are not used in quite the same way everywhere. In this version, île flottante means poached meringue on crème anglaise, a familiar combination on French dessert menus. The caramel threads are thinner and snap more easily if you let the caramel cool slightly before pulling it over baking paper with a fork. Add the almonds just before serving so they stay crunchy. Serve small portions after a rich dinner; you can make the sauce and meringues ahead and store them covered and separately in the refrigerator. For the best texture and caramel, assemble just before serving.
Preheat the oven to 160 °C. Spread the almonds on a baking sheet and toast for 6–8 minutes, until golden brown. Leave to cool.
Make the crème anglaise: heat 400 ml milk with the vanilla extract in a saucepan until just below boiling point. In a bowl, whisk the egg yolks with 60 g sugar until pale and creamy.
Slowly pour the hot milk into the yolks in a thin stream, whisking constantly. Pour everything back into the pan and heat over low heat, stirring, until the sauce reaches 82–84 °C and lightly coats the back of a spoon. Do not let it boil. Strain into a bowl and place the bowl in a container of iced water. Stir occasionally until the sauce is cold; cover and refrigerate.
In a clean bowl, whisk the egg whites with the salt until foamy. Gradually add 100 g sugar and whisk until glossy and stiff peaks form.
Heat the remaining 700 ml milk in a wide pan to about 80 °C: the milk can steam, but should not boil. Use two large spoons to shape four generous quenelles of meringue and carefully slide them into the milk. Poach for 2 minutes, carefully turn them over and poach for another 2 minutes. Lift them out with a slotted spoon and drain on kitchen paper.
Divide the cold crème anglaise among four shallow plates or bowls. Place one meringue on each plate.
Put 80 g sugar and the water in a small saucepan. Heat without stirring until the sugar turns amber. Remove from the heat and leave to thicken for 30–60 seconds. Use a fork to pull thin caramel threads over the meringues. Finish with the toasted almonds and serve immediately.
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