I have been meaning to eat an Ile Flottante ever since I was 10 years old! At 23, after looking at numerous recipes and cooking videos, I’ve finally come around to make it!
So how did it turn out? Not bad I would say but there is room for a lot of improvement!
I have read so many recipes that I can’t clearly remember where I got this recipe. I have read numerous ones and came up with my own.
Let me know what you think!
Ile Flottante
For the custard:
350ml milk
1 tsp of vanilla extract
3 egg yolks
75g caster sugar
For the meringue:
3 egg whites
40g caster sugar
a pinch of salt
250 ml milk
For the caramel:
150g granulated sugar
2 tbsp water
First, prepare the custard by boiling the milk in a pan over medium heat. Make sure that you keep on stirring it while boiling to prevent the milk sticking to the pan. Remove from the heat and add the vanilla. Put aside.
In a bowl, add the egg yolks and sugar and whisk together to obtain and smooth creamy mixture.
Pour hot milk over the mixture and mix well. Transfer the mixture to the pan and let it simmer over medium heat for a few minutes until you obtain a smooth consistency.
Next prepare the meringues by whisking the egg whites with a pinch of salt. When firm peaks start to form, add the castor sugar and continue whisking until ready.
Bring the milk to boil and poach the eggs whites into the milk for 1 minute.
Drain the poached eggs on a tissue paper.
In a desert bowl, add the custard at the bottom and gently add 2 poaches eggs on top, hence creating the floating island.
In a saucepan, add the sugar and water to make the caramel which should turn golden brown.
Once ready, pour the caramel over the eggs.
Put in the fridge for an hour before serving.
So how did it turn out? Not bad I would say but there is room for a lot of improvement!
I have read so many recipes that I can’t clearly remember where I got this recipe. I have read numerous ones and came up with my own.
Let me know what you think!
Ile Flottante
For the custard:
350ml milk
1 tsp of vanilla extract
3 egg yolks
75g caster sugar
For the meringue:
3 egg whites
40g caster sugar
a pinch of salt
250 ml milk
For the caramel:
150g granulated sugar
2 tbsp water
First, prepare the custard by boiling the milk in a pan over medium heat. Make sure that you keep on stirring it while boiling to prevent the milk sticking to the pan. Remove from the heat and add the vanilla. Put aside.
In a bowl, add the egg yolks and sugar and whisk together to obtain and smooth creamy mixture.
Pour hot milk over the mixture and mix well. Transfer the mixture to the pan and let it simmer over medium heat for a few minutes until you obtain a smooth consistency.
Next prepare the meringues by whisking the egg whites with a pinch of salt. When firm peaks start to form, add the castor sugar and continue whisking until ready.
Bring the milk to boil and poach the eggs whites into the milk for 1 minute.
Drain the poached eggs on a tissue paper.
In a desert bowl, add the custard at the bottom and gently add 2 poaches eggs on top, hence creating the floating island.
In a saucepan, add the sugar and water to make the caramel which should turn golden brown.
Once ready, pour the caramel over the eggs.
Put in the fridge for an hour before serving.
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