Floating Island Dessert
Discover how to make a stunning Floating Island Dessert with airy meringue and creamy custard—perfect for impressing guests or treating yourself!
Ingredients
For the Meringue Islands:
- 4 large egg whites room temperature
- 1/2 cup granulated sugar
- 1/4 tsp cream of tartar or pinch of salt
- 1 tsp vanilla extract optional
For the Custard (Crème Anglaise):
- 4 large egg yolks
- 2 cups whole milk or half-and-half
- 1/3 cup granulated sugar
- 1 tsp pure vanilla extract or 1 vanilla bean split and scraped
Optional Garnishes:
- Caramel sauce
- Toasted almonds or pistachios
- Fresh berries
- Edible flowers
- Mint leaves
Instructions
Prepare the Meringue
- In a clean, grease-free bowl, beat egg whites with cream of tartar (or salt) until soft peaks form.
- Gradually add sugar and continue whisking until stiff, glossy peaks form.
- Heat a large pot of milk or water until just simmering (do not boil).
- Scoop meringue into large spoonfuls and gently lower into the simmering liquid.
- Poach for 3–4 minutes per side, then remove with a slotted spoon and set on a clean towel.
Make the Custard (Crème Anglaise)
- Heat milk with vanilla over medium heat until warm (do not boil).
- In a bowl, whisk egg yolks and sugar until pale.
- Slowly pour warm milk into the yolks while whisking to temper.
- Return to the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon.
- Strain through a fine sieve and let cool slightly.
Assemble and Serve
- Pour custard into shallow bowls or plates.
- Gently float poached meringue “islands” on top.
- Drizzle with caramel sauce and garnish with your choice of nuts, berries, or herbs.