Floating islands are a classic French dessert. They are beautiful and light and consist of whipped egg whites, gently poached, then placed on a smooth custard. Above all, it is a naturally gluten-free dessert. We love the contrast between the airiness of the whites and the richness of the cream. It's a childhood memory because my mother made them very often, and even if it takes a little time, it remains simple to make. The freshly poached egg whites retain all their lightness. The custard, flavored with vanilla, adds the ideal sweet note. It can be prepared in advance and kept refrigerated. A drizzle of liquid caramel (usually homemade) poured on at the last minute, a few flaked almonds for decoration, and your dessert is ready to be enjoyed. A recipe that has been passed down through generations and continues to delight young and old alike.
Ingredients
Preparation
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Heat the milk with the split and scraped vanilla pod.
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Beat the egg yolks with the sugar until the mixture whitens.
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Pour the hot milk over the yolks while whisking, then return to low heat without boiling. Stir until you have a custard that coats the spoon.
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Beat the egg whites until stiff with the icing sugar.
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Form large dumplings and poach them for 1 minute on each side in a pan of simmering water. Drain.
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Prepare the caramel:
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In a heavy-bottomed saucepan, pour the sugar with 1 to 2 tablespoons of water.
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Heat over medium heat without stirring (you can just tilt the pan gently if necessary).
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Let it cook until it turns a golden amber color.
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Remove from heat and gently add 1 tbsp of hot water (be careful of splashes).
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Stir gently with a wooden spoon or spatula to combine.
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Let it cool: your liquid caramel is ready to coat desserts and creams.
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Serve the poached egg whites over the chilled custard. Add a drizzle of caramel just before serving. You can also garnish with flaked almonds.
Note
Tip: You can store the caramel in an airtight jar in the refrigerator for 2 to 3 weeks .
