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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.


  • 4 eggs
  • 2/3 cup sugar
  • 1 tablespoon cornflour
  • 3 cups milk
  • 3 drops of vanilla
  • Dash salt
  • 2 tablespoons water



  • 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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