Floating Islandwith custard and caramel
Floating Island features gently cooked meringue, vanilla custard, and caramel: learn to control heat and assemble the islands just before serving.
The meringue islands should float atop a smooth custard without breaking apart. This recipe requires control of three key points: the custard must not boil, the egg whites need to maintain a firm foam, and the caramel should reach a light amber stage. The egg yolks are used in the custard, while the whites create the meringue, utilizing the same eggs in two textures.
Ingredients
Custard and meringue
Vanilla custard
Custard, meringue, and caramel
Vanilla custard
Preparation
Make the custard
Heat the milk with the vanilla seeds and pod. Beat the four egg yolks with 60 g of sugar and gradually add the hot milk, stirring. Return to the pan and stir over low heat until 82 to 84 °C, without boiling; the custard should coat the spoon with a thin film.
15 minutesCool quickly
Strain into a bowl set over an ice bath and stir until cooled. Cover and refrigerate for at least 2 hours. Discard the vanilla pod.
5 minutesBeat the meringue
In a grease-free bowl, beat the four egg whites until foamy. Gradually add 90 g of sugar and continue until stiff, glossy peaks form. Heat 2 liters of water in a wide pan to 80–85 °C.
10 minutesCook the islands
Using two large spoons, form six oval portions. Cook in batches, about 2 minutes per side, without letting the water boil. Remove, drain on a rack, and let cool. The islands should be firm outside and light inside.
10 minutesMake the caramel
Heat 80 g of sugar with 25 ml of water without stirring until light amber. Remove from heat and, keeping face and hands away from steam, gradually add 35 ml of hot water. Return to low heat only to dissolve any lumps. Cool until lukewarm.
10 minutesAssemble the glasses
Divide the cold custard among six glasses, place one island on each, and drizzle caramel over the top. Serve immediately after assembling.
5 minutes
Substitutions
Citrus zest can flavor the milk but changes the vanilla profile. Starch thickens differently and is not necessary here.
Storage
Keep custard and meringues separate in the refrigerator; assemble only at serving time. Use pasteurized eggs when available.
Approximate shelf life: Custard lasts up to 2 days refrigerated; meringues are best consumed the same day.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
