Floating islands recipe

  • Serves 6
  • 35 mins to prepare and 20 mins to cool
  • 369 calories / serving
Add this recipe to your binder.

Pour the milk and vanilla pod into a medium pan and bring just to boiling point. Remove from the heat and leave to infuse for 10 minutes. Meanwhile, place the egg yolks and sugar together into a large bowl and whisk until pale and thick – about 3-4 minutes with an electric whisk. Then whisk in the hot milk and pour the custard back into the saucepan through a sieve, place over a low heat and stir constantly with a spatula for a couple of minutes or until it thickens slightly. It should just coat the back of the spoon and if you draw a finger across the spatula it should leave a clear trail. Remove from the heat, pour into a bowl, cover with parchment paper (directly on the surface of the custard to prevent a skin forming) and chill. Once cool – pour into a large serving bowl.

For the meringues, place the egg whites into a large clean bowl and beat with an electric whisk until it forms stiff peaks. You should be able to hold the bowl upside down without the mix falling out.  Then gradually add the sugar a little at a time and beat constantly until all the sugar has been incorporated and the meringue mix is glossy and fairly stiff. Fill a large pan with water, bring to a simmer and then place spoonfuls of the meringue mix onto the surface of the water using 2 tablespoons to make quenelle shapes. Gently lower the quenelles into the simmering water.

Simmer for 2 minutes, then flip over and simmer for another 2 minutes. Carefully remove with a slotted spoon and drain on kitchen paper. Repeat until you have 16 meringues – or 3-4 meringues per person. Pile the meringues on top of the cooled custard. For the caramel, scatter the sugar and water over the base of a large frying pan, place over a medium heat and swirl the pan over the heat (without stirring) until the sugar has melted and it has turned a golden brown colour. Drizzle the caramel over the meringues in a lattice pattern, scatter with the toasted almonds and chill until ready to serve.

See more French recipes

Email recipe details
Print recipe
  • Ingredients

  • 500ml whole milk
  • 1 vanilla pod, slit in half and seeds scraped
  • 5 medium eggs yolks
  • 5g (¼oz) caster sugar
  • 3 medium egg whites, at room temperature
  • 150g caster sugar
  • 1tsp vanilla extract
  • 100g caster sugar
  • 75g flaked toasted almonds, to decorate
Shop ingredients
Ways to shop
Look out for this basket to buy recipe ingredients.
Find out more

  • Energy 1550kj 369kcal 18%
  • Fat 16g 23%
  • Saturates 4g 22%
  • Sugars 49g 54%
  • Salt 0.2g 3%

of the reference intake
Carbohydrate 49.4g Protein 9.8g Fibre 1.4g

Suggested recipes

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.