Poached meringue floating on a pool of vanilla custard, often topped with caramel.
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Ingredients
🥚4 egg whites
🍬1/2 cup sugar, plus extra for caramel
🥛2 cups milk
🥚4 egg yolks
🌼1 vanilla pod
Method
Serves 2
1
Beat egg whites to soft peaks, then gradually add sugar and beat until stiff and glossy.
2
Gently poach spoonfuls of the meringue in barely simmering milk for a few minutes per side, then drain.
3
Use the poaching milk, infused with vanilla, to make a custard with the egg yolks and remaining sugar, heating gently until thickened.
4
Melt sugar in a pan until it turns into a light caramel.
5
Pour the chilled custard into bowls, top with the poached meringue, and drizzle with caramel.
✓ What Makes it Authentic
Île flottante ('floating island') is a classic French dessert, valued for its light texture and the contrast between the soft meringue and smooth custard.
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