Floating Islands with Vanilla Crème Anglaise
Floating Islands is a light and elegant French dessert.It features fluffy meringue floating on vanilla custard.The texture is airy, creamy, and smooth.Perfect for special occasions or fine dining.Simple ingredients with sophisticated results.A beautiful balance of sweetness and lightness.
Ingredients
For the Meringue:
- 4 egg whites
- ½ cup sugar
- 1 tsp vanilla extract
- Pinch of salt
For the Crème Anglaise:
- 4 egg yolks
- 2 cups milk
- ½ cup sugar
- 1 tsp vanilla extract (or vanilla bean)
Instructions
Make Crème Anglaise
- Heat milk in a saucepan until warm (not boiling).In a bowl, whisk egg yolks and sugar until pale.Gradually add warm milk while whisking.Return mixture to the pan and cook on low heat.Stir continuously until it thickens slightly (coats the back of a spoon).Remove from heat and stir in vanilla.Chill before serving.
Prepare Meringue
- Beat egg whites with salt until soft peaks form.Gradually add sugar and beat until stiff peaks form.Mix in vanilla extract.
Poach Meringue
- Bring a pot of water or milk to a gentle simmer.Scoop meringue into oval shapes.Poach for 1–2 minutes per side.Remove and drain on paper towels.
Assemble
- Pour chilled crème anglaise into serving bowls.Place meringue “islands” on top.
Garnish
- Drizzle with caramel sauce.Sprinkle almonds or add berries if desired.
Notes
- Use fresh eggs for best results.
- Do not boil the custard—it may curdle.
- Stir custard constantly for smooth texture.
- Meringue should be glossy and stiff.
- Poach gently to maintain shape.
- Chill custard before assembling.
- Use vanilla bean for richer flavor.
- Serve immediately after assembling.