Ile Flottante

Ingredients

Instructions

1. 1

   Split the vanilla pod lengthwise and scrape out the seeds. Put the 300 ml milk for the creme anglaise, the vanilla seeds, and the scraped pod into a small saucepan. Heat gently until steaming but not boiling, then turn off the heat and let it infuse while you prepare the yolks.

2. 2

   In a heatproof bowl, whisk the egg yolks with 35 g caster sugar for about 1 minute until smooth and slightly lighter; do not overwhisk to a foam. Reheat the vanilla milk if needed until hot. Pour it slowly into the yolks while whisking constantly to temper.

3. 3

   Return the mixture to the saucepan over low heat and stir constantly with a spatula, sweeping the base and corners, until the custard thickens enough to coat the back of a spoon, about 82-84 C. If you draw a finger through the coating, the line should hold cleanly. Do not let it boil or it may split. Strain into a clean bowl and cool.

4. 4

   Pour the 500 ml milk for the meringue into a wide saute pan or shallow saucepan and bring it to the barest simmer; the surface should quiver, not bubble hard. Meanwhile, whisk the egg whites with the pinch of salt to soft peaks, then gradually rain in 45 g caster sugar and continue whisking to a glossy medium-stiff meringue that holds a peak with a slight curl.

5. 5

   Using two large spoons, shape the meringue into 4 quenelles and lower them into the barely simmering milk. Poach for about 30-45 seconds per side until puffed and just set; they should feel delicate but not liquid inside. Do this in batches if needed so the pan is not crowded.

6. 6

   Lift the poached meringues out with a slotted spoon and drain briefly on a tray or plate. Let them rest for 5 minutes so excess milk drains away and the exterior firms slightly.

7. 7

   For the caramel, place 60 g caster sugar and 15 ml water in a small light-coloured saucepan. Cook over medium heat without stirring, only swirling the pan as needed, until it turns a deep amber. Immediately remove from the heat; the caramel will continue to darken slightly from residual heat.

8. 8

   To serve, divide the chilled or warm creme anglaise between 2 shallow bowls. Place 2 poached meringue islands on each bowl of custard, spoon over threads of caramel, and finish with toasted flaked almonds. Serve at once for the best contrast of cold custard, soft meringue, and crisp caramel.

Nutrition per serving

Notes

• •Use very fresh eggs for the most stable meringue and smoothest custard.
• •If the creme anglaise thickens too far, immediately strain it and blend briefly to recover a smoother texture.
• •Keep the poaching milk at a bare simmer; boiling milk will roughen and collapse the meringues.
• •A light sprinkle of praline or extra almonds is a classic variation.

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