Homemade Ile Flottante

  1. Creme Anglaise:rnCut the vanilla pod in half and with a knife scrape out all the seeds.rnWarm up the milk and infuse the vanilla seeds and the pod in the milk for at least 30 minutes.rnStrain the milk to remove the vanilla pod and any other large pieces.
  2. In a bowl whisk the egg yolks with the sugar until it turns into a lighter colour and it starts bubbling
  3. The creme anglaise has to cook at low heat, otherwise it curdles.rnBest is to cook it au bain-marie: not on direct heat but inside a pan full of water.rnHere I use a copper pan specifically designed for a bain-marie. You can use any small pan inside a larger pan, but make sure the small pan does not touch the bottom of the large pan otherwise the heat will be too strong.rnBe patient, pour the warm milk into the egg mix, keep the water simmering and stir the custard with a wooden spoon until it thickens. It can take up to 15 minutes.
  4. Make sure the water in the pan does not boil vigorously, but just simmers away.rnIf the heat is too high and the custard curdles, remove the pan from the heat and either strain the custard or mix it with a blender.rnOnce the custard has thickened, let it cool down completely which you can do by immerging the pan into cold water.rnYou can also cook the custard the day before and let it cool in the fridge overnight.
  5. Meringue:rnMaking the meringues is not difficult as long as you follow these key rules strictly:rn- The egg whites should be at room temperaturern- There should be no trace of egg yolkrn- Bowl and whisk should be completely cleanrn- Add a pinch of salt to the egg whiternUsing an electric mixer, whisk the egg whites at high speed until they become stiff.
  6. Add half of the icing sugar and continue to whisk. Once the mix becomes firm combine the remaining icing sugar.
  7. Butter 4 small but deep ceramic (or microwave resistant) cups and pour the egg white mix in 4 equal amounts.rnMake sure there is enough room to the top of the cups as the meringue will rise while cooking.rnCook the meringues in the microwave at medium power (800 watts) for 2 min 30 sec
  8. Caramel:rnFor the caramel you need to follow these key rules strictly:rnNever stir, touch or move the pan while the syrup is cooking otherwise it will crystallize, transforming back into sugarrnUse a small but heavy and even pan. The heat should distribute evenly as you cannot stir the syruprnKeep the heat to medium, as a vigorous boiling can also crystallize the syruprnBe patient and be vigilant, caramel can burn in seconds
  9. In a pan pour the sugar and the water and bring to boil at medium heat.rnWith a thermometer keep measuring the temperature of the syrup, the caramel will be ready when it reaches 125 C. Don't get distracted as the caramel, once it is formed, can burn within seconds.rnOnce the temperature is reached, immediately remove the caramel from the heat. Move the pan gently and not too far. Remember, too much shaking can re-crystallize the caramel.rnLet it rest a few seconds until the bubbling stops, but not too long otherwise it will solidify.rnOil 4 small bowls with a light vegetable oil or butter and whirl the caramel on the bowl with a spoon making swirls shapes.rnThe caramel will solidify very quickly.
  10. Assembly of each serving:rnIn a soup bowl pour 1/4 of the creme anglaise.rnPosition one of the meringues over the creme anglaise in the center of the plate to make the island.
  11. Sprinkle with the praline and top the meringues with one of the caramel curls.rnServe and enjoy !

crueme anglaise, eggs yolks, vanilla pod, sugar, meringue, egg whites, icing sugar, salt, sugar, pralines

Taken from food52.com/recipes/59015-homemade-ile-flottante (may not work)

Another recipe

Switch theme