Les Îles Flottantes – Floating Islands

First, prepare the Crème Anglaise, Put milk, heavy cream and the vanilla bean (I don’t have so I have used vanilla extract) in a saucepan over medium heat.

Bring to a boil.

In meantime, mix the egg yolks, and sugar in a bowl.

Once the milk is boiled, remove the vanilla bean from (if that’s what you have used).

Pour the boiled milk on the egg yolks mixture, gradually while stirring constantly to avoid cooking the egg yolks.

Pour the mixture back in the saucepan and cook over medium low heat, stirring constantly with a wooden spoon.

Once the mixture coat the back of a spoon and resemble a thick cream, remove from heat. Don’t overcook it, otherwise the egg yolks will scramble. This may take less than 5 minutes.

Pour the sauce through a fine strainer.

Pour it in serving cups.

Cover with plastic wrap and let chill in the fridge.

Put the egg whites with a pinch of salt in the bowl of a stand mixer.

Whisk the egg whites on low speed first then increase the speed to medium and whisk until foamy.

Add sugar and whisk until stiff peaks form. Set aside.

Pour milk and water in a saucepan and let it simmer on medium low heat (don’t boil).

Use a spoon or 2 spoons to shape the meringue into quenelles (oval shaped).

Place the quenelles in the simmering milk mixture.

Poach for 2 minutes in each side.

Drain the poached meringues on paper towel.

Remove the serving cups with the Crème Anglaise from the fridge.

Place a poached meringues on top of the cooled Crème Anglaise. Set aside.

Prepare the caramel.

Put sugar in a saucepan over medium (to medium low) heat. Don’t stir just move the saucepan to help the sugar dissolve.

Once the sugar is dissolved and the caramel is formed, immediately pour it on top of the poached meringues and the Crème Anglaise in the serving cups.

Let chill in the fridge until ready to serve.

Enjoy.