Ile Flottante
  
This 'floating island' desert is one of the great desserts of classic French cuisine with its light meringue floating on a sea of custard sauce.
Ingredients:
- 4 eggs
- 2/3 cup sugar
- 1 tablespoon cornflour
- 3 cups milk
- 3 drops of vanilla
- Dash salt
- 2 tablespoons water
Instructions:
- Heat milk in saucepan over medium heat until hot.
- Meanwhile, beat egg yolks until lemon colored then add half the sugar, cornflour, vanilla and mix.
- Gradually stir milk into egg yolk mixture the pour hot mixture back into saucepan.
- Cook over medium heat a few minutes, stirring constantly, until mixture thickens (stop when first bubbles appear).
- Pour into large serving bowl.
- Beat egg whites with salt in large bowl until stiff, then either until they are fluffy:
- place large spoonfuls of the mixture into boiling water, turning after 5 seconds then removing 5 seconds later
- cook in a microwave on low power for 45 seconds
- place on a baking tray and put in a slow oven for 30 minutes
- place in a mould in a tray of boiling water in a slow oven for 30-50 minutes.
- Place the meringue in the custard mix.
- For caramel, heat the remaining sugar and water in saucepan until a brown caramel is obtained then pour caramel onto the meringue.
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