Floating islands are a classic French dessert. They are beautiful and light, made with soft-poached egg whites, then placed on top of a smooth crème anglaise. Best of all, it's naturally gluten-free. We love the contrast between the airy texture of the egg whites and the richness of the crème anglaise. It's a childhood memory because my mother made them very often, and even though it takes a little time, it's still easy to make. The freshly poached egg whites retain all their lightness. The vanilla-flavored crème anglaise provides the perfect touch of sweetness. It can be prepared in advance and kept chilled. A drizzle of liquid caramel (preferably homemade) at the last minute, a few slivered almonds for decoration, and your dessert is ready to be enjoyed. A recipe that transcends generations and continues to delight young and old alike.
Heat the milk with the split and scraped vanilla pod.
Pour the hot milk over the egg yolks while whisking, then return to low heat without boiling. Stir until you obtain a custard that coats the back of a spoon.
Form large quenelles and poach them for 1 minute on each side in a pan of simmering water. Drain.
Heat over medium heat without stirring (you can just tilt the pan gently if needed).
Serve the poached egg whites on top of chilled crème anglaise. Drizzle with caramel just before serving. You can also decorate with flaked almonds.Tip: You can store the caramel in an airtight container in the refrigerator for 2 to 3 weeks .