Ile Flottante (Poached Meringue on Vanilla Custard)
Quick answer
- Total time
- 45 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 6
About this dish
Spoonfuls of meringue poached in milk float like islands on cold crème anglaise, with thin threads of caramel across the top.
Read more
Each side of the meringue gets only a minute, setting the outside while the inside stays airy, a clear contrast with the smooth custard underneath. Whipped whites deflate if they wait, which is why the custard comes first and goes into the fridge.
Ingredients
Instructions
- 1
Pour 450 ml milk into a saucepan and warm it over medium-low heat until it steams.
Lower the heat before it boils hard so the milk does not scorch or rise over the pan.
- 2
Whisk 4 egg yolks with part of the sugar until the color lightens.
- 3
Add the hot milk little by little while whisking constantly, so the yolks warm gradually instead of scrambling.
- 4
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it reaches 82-84C.
When it lightly coats the back of a spoon, strain it and chill it until cold.
- 5
Stir 1 teaspoon vanilla extract into the custard.
- 6
Place 4 egg whites in a clean bowl and whip until the foam looks fine and even.
Add the remaining sugar in portions and keep whipping until stiff, glossy peaks stand upright.
- 7
Immediately scoop the meringue with a large spoon and place it in the warm milk.
Keep the heat low and poach for 1 minute per side, just until the outside sets.
- 8
Lift out the poached meringues and let excess milk drain off.
Spoon cold custard into bowls, float the meringues on top, drizzle with 2 tbsp caramel sauce, and serve right away.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Dalgona Milk (Caramel Puffed Sugar Candy Milk)
milk, vanilla extract
Coconut Macaroon
egg whites, vanilla extract
Korean Sweet Red Bean Latte
milk, vanilla extract