Sign up with your email address to be the first to know about new products, VIP offers, blog features & more.

Ile Flottante (Floating Island) Easy Recipe from Paris With Love

I’m familiar with Ile flottante (floating island) or œufs à la neige since I was a child and my mother used to prepare it for me and my brother when there was little time for cooking.

Then I discovered a more delicate version to this dessert in Paris and here is the recipe (you can print it at the bottom of the post):

Ingredients:

-6 eggs separated

-500 ml milk

-1 vanilla bean, split lengthwise

-100 g powdered sugar for the crème anglaise

-40 g caster sugar for the meringue dumplings

-150 g caster sugar and 50 g water for the caramel

Method:

Heat the milk together with the vanilla bean and its pulp in a medium saucepan until slightly bubbling. Remove from the heat.

Ile flottante (floating island) or œufs à la neige

Ile flottante (floating island) or œufs à la neige

Ile flottante (floating island) or œufs à la neige

Ile flottante (floating island) or œufs à la neige

In a medium bowl whisk well the egg yolks together with the powdered sugar.

Ile flottante (floating island) or œufs à la neige

Ile flottante (floating island) or œufs à la neige

Add the hot milk a little at a time and mix rapidly.

Pour the mixture back in the saucepan and set over low heat while stirring continuously for about 5 minutes.

Ile flottante (floating island) or œufs à la neige

Ile flottante (floating island) or œufs à la neige

Beat the egg whites in a clean bowl while adding the sugar(40g) slowly, until the eggs have firm peaks.

Ile flottante (floating island) or œufs à la neige

Ile flottante (floating island) or œufs à la neige

Ile flottante (floating island) or œufs à la neige

Ile flottante (floating island) or œufs à la neige

Coat 5 ramekins with very little oil and fill them with the meringue. Cook them in a microwave on low power for 45 seconds or until the meringue rises from the ramekins.

It is a quicker and cleaner way to cook them.

Ile flottante (floating island) or œufs à la neige

Ile flottante (floating island) or œufs à la neige

Ile flottante (floating island) or œufs à la neige

In a pan caramelize the sugar (150 g) and water (50g), without mixing- just turn the dish slightly until the sugar has caramelized.

Be careful not to burn the sugar because it will become bitter. When ready, pour it over the dmplings.

Ile flottante (floating island) or œufs à la neige

Ile flottante (floating island) or œufs à la neige

You can serve the ile flottante at room temperature or cold.

Ile flottante (floating island) or œufs à la neige

Ile flottante (floating island) or œufs à la neige

Ile flottante (floating island) or œufs à la neige

Ile flottante (floating island) or œufs à la neige

Ile Flottante/ Floating island/ œufs à la neige
C'est bon à s'en lécher les doigts!
Write a review
Print
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Ingredients
  1. -6 eggs separated
  2. -500 ml milk
  3. -1 vanilla bean, split lengthwise
  4. -100 g powdered sugar for the crème anglaise
  5. -40 g caster sugar for the meringue dumplings
  6. -150 g caster sugar and 50 g water for the caramel
Instructions
  1. Heat the milk together with the vanilla bean and its pulp in a medium saucepan until slightly bubbling. Remove from the heat.
  2. In a medium bowl whisk well the egg yolks together with the powdered sugar.
  3. Add the hot milk a little at a time and mix rapidly.
  4. Pour the mixture back in the saucepan and set over low heat while stirring continuously for about 5 minutes.
  5. Beat the egg whites in a clean bowl while adding the sugar(40g) slowly, until the eggs have firm peaks.
  6. Coat 5 ramekins with very little oil and fill them with the meringue. Cook them in a microwave on low power for 45 seconds or until the meringue rises from the ramekins.
  7. It is a quicker and cleaner way to cook them
  8. In a pan caramelize the sugar (150 g) and water (50g), without mixing- just turn the dish slightly until the sugar has caramelized.
  9. Be careful not to burn the sugar because it will become bitter. When ready, pour it over the dmplings.
  10. You can serve the ile flottante at room temperature or cold.
The Artistic Soul http://theartisticsoul.com/