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Recipe details
Île Flottante with Vanilla Custard
A French dessert of softly poached meringue floating on vanilla custard and finished with toasted almonds.
≈ 199 kcal/100 g · ≈ 667 kcal/serving
50 minMediumFrench
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
large egg50 g
heavy cream60 ml
whole milk180 ml
granulated sugar35 g
vanilla extract2 ml
sliced almonds8 g
Cookware and utensils
2-quart saucepan
Small saucepan
Whisk
Slotted spoon
Electric hand mixer
Small skillet
Directions
01
Whisk the egg yolk, cream, 15 g sugar, and half the vanilla in a small saucepan.
Products
large egg — 50 g; heavy cream — 60 ml; granulated sugar — 35 g; vanilla extract — 2 ml
Action
Whisk
Time
2 min
Temperature
None
02
Heat the custard over low heat, stirring, until it lightly coats a spoon
Products
large egg — 50 g; heavy cream — 60 ml
Action
Heat
Time
4 min
Temperature
160°F / 71°C
03
do not boil
Products
large egg — 50 g; heavy cream — 60 ml
Action
Heat
Time
4 min
Temperature
160°F / 71°C
04
Beat the egg white with the remaining sugar until glossy stiff peaks form.
Products
large egg — 50 g; granulated sugar — 35 g
Action
Beat
Time
4 min
Temperature
None
05
Heat the milk and remaining vanilla in a saucepan until steaming.
Products
whole milk — 180 ml; vanilla extract — 2 ml
Action
Heat
Time
5 min
Temperature
180°F / 82°C
06
Spoon one rounded quenelle of meringue into the hot milk.
Products
large egg — 50 g
Action
Spoon
Time
1 min
Temperature
None
07
Poach the meringue for 90 seconds per side
Products
large egg — 50 g; whole milk — 180 ml
Action
Poach
Time
2 min
Temperature
Simmering, about 185°F / 85°C; egg reaches at least 160°F / 71°C
08
lift it out with a slotted spoon
Products
large egg — 50 g; whole milk — 180 ml
Action
Poach
Time
2 min
Temperature
Simmering, about 185°F / 85°C; egg reaches at least 160°F / 71°C
09
Toast the almonds in a dry skillet until golden.
Products
sliced almonds — 8 g
Action
Toast
Time
3 min
Temperature
Medium heat / 350°F / 175°C
10
Pour the custard into a bowl and place the poached meringue on top.
Products
large egg — 50 g; heavy cream — 60 ml; whole milk — 180 ml
Action
Assemble
Time
2 min
Temperature
Cool slightly / слегка остудить
11
Scatter the toasted almonds over the dessert.
Products
sliced almonds — 8 g
Action
Scatter
Time
1 min
Temperature
None / нет
12
Chill the assembled dessert for 20 minutes before serving.
Products
No products at this step
Action
Chill
Time
20 min
Temperature
Refrigerator / холодильник
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
