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Floating Island Dessert Recipe

Floating Island Dessert, a scrumptious recipe of poached meringues floating over crème anglaise, a smooth and silky cream made with milk, egg yolks, sugar and vanilla. It's a very easy treat to make, and quick too. Serve it chilled from the fridge, and it's one exquisitive dessert you'll have again and again.

Prep Time
20 mins
Total Time
20 mins
Servings: 4 people
Calories: 367 kcal
Course: Dessert
Cuisine: French

Ingredients

For the meringues
  • 5 egg whites
  • 60 g sugar ( 3 ½ tbsp)
  • 1 teaspoon vanilla extract
For the vanilla custard
  • 5 egg yolks
  • 1 l milk (4 cups)
  • 1 teaspoon vanilla extract
  • 60 g sugar (3 ½ tbsp)

Instructions

    Cup of Yum
  1. Separate the egg yolks from the egg whites.
  2. In a bowl, beat together the egg yolks with the 60 grams of sugar and one teaspoon of vanilla extract until you get a pale yellow colour and a thicker smooth paste. Set aside.
  3. In a separate bowl, beat the egg whites until you get soft peaks, then add the 60 grams of sugar and beat again until you get stiff peaks, a meringue-like consistency.
  4. Bring the milk to the boil, add the vanilla extract, and add one tablespoon of meringue, and poach on both sides for about 1-2 minutes.
  5. Make sure you poach the meringues in batches, so the pan is not overcrowded.
  6. Remove the meringues from the milk, and set aside.
  7. Pour a ladleful of the hot milk over the egg yolk mixture, whisking well after each addition, until the milk is used up.
  8. Simmer the milk and egg mixture for 2-3 minutes until the custard thickens slightly and coats the back of the spoon.Remove from the heat, leave to cool, then top with the poached meringues.
  9. Refrigerate for at least 2 hours before serving.

Notes

  • To see the measurements in cups and ounces, please click on the US CUSTOMARY link.
  • The amount of ingredients listed can be adjusted depending on the number of servings you need, just click on the number next to SERVINGS.
  • MAKE SURE THE EGGS ARE AT ROOM TEMPERATURE BEFORE YOU START, OTHERWISE THE EGGS WILL CURDLE WHEN YOU ADD THE HOT MILK OVER THE EGG YOLK MIXTURE.
  • POUR OVER THE MILK GRADUALLY AND NOT ALL AT ONCE, AND WHISK WELL BEFORE ADDING MORE
  • To see the measurements in cups and ounces, please click on the US CUSTOMARY link.
  • The amount of ingredients listed can be adjusted depending on the number of servings you need, just click on the number next to SERVINGS.
  • MAKE SURE THE EGGS ARE AT ROOM TEMPERATURE BEFORE YOU START, OTHERWISE THE EGGS WILL CURDLE WHEN YOU ADD THE HOT MILK OVER THE EGG YOLK MIXTURE.
  • POUR OVER THE MILK GRADUALLY AND NOT ALL AT ONCE, AND WHISK WELL BEFORE ADDING MORE

Nutrition Information

Calories 367kcal (18%) Carbohydrates 43g (14%) Protein 16g (32%) Fat 14g (22%) Saturated Fat 7g (35%) Cholesterol 269mg (90%) Sodium 181mg (8%) Potassium 416mg (12%) Sugar 43g (86%) Vitamin A 729IU (15%) Calcium 314mg (31%) Iron 1mg (6%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 367

% Daily Value*

Calories 367kcal 18%
Carbohydrates 43g 14%
Protein 16g 32%
Fat 14g 22%
Saturated Fat 7g 35%
Cholesterol 269mg 90%
Sodium 181mg 8%
Potassium 416mg 9%
Sugar 43g 86%
Vitamin A 729IU 15%
Calcium 314mg 31%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.