Floating Islands

Ingredients

• 500 ml Whole milk (non skimmed, at room temperature)
• 70 g Granulated sugar (for the custard)
• 5 g Vanilla powder (or 1 vanilla bean)
• 4 Egg yolks (fresh, at room temperature)
• 4 Egg whites (fresh, at room temperature)
• 40 g Granulated sugar (meringue) (added in two batches to the whites)
• 150 g Granulated sugar (caramel) (for the golden caramel)
• 100 ml Water (filtered water)
• 0.5 tablespoon Lemon juice (prevent caramel crystallization)

Instructions

1. Prepare the ingredients

   Measure the milk, sugar, vanilla, separate the yolks from the whites, and prepare the lemon. Set aside.

   Time: PT5M

2. Heat the milk with vanilla

   Pour the milk into a saucepan, add the vanilla powder (or the split bean) and bring to a gentle boil.

   Time: PT5M

   Temperature: 100°C

3. Temper the egg yolks

   In a bowl, whisk the 4 yolks with 70 g of sugar until the mixture lightens. Gradually pour the hot milk while whisking to avoid curdling.

   Time: PT5M

4. Cook the custard

   Return the mixture to the saucepan, cook over low heat while stirring constantly for 3‑4 minutes until a wooden spoon is coated with a thin layer of cream.

   Time: PT5M

   Temperature: 80°C

5. Cool the custard

   Transfer the custard to a clean bowl, cover with plastic film directly on the surface and let cool for 10 minutes before placing in the refrigerator.

   Time: PT10M

6. Whip the egg whites

   With an electric mixer or whisk, beat the egg whites until they become foamy, add the 40 g sugar in two batches and continue until stiff peaks form.

   Time: PT5M

7. Prepare the caramel

   In a saucepan, combine 150 g sugar, 100 ml water and lemon juice. Bring to a boil without stirring until a golden colour is reached. Remove from heat and add the remaining hot water while stirring quickly.

   Time: PT10M

8. Poach the meringues

   Form 2‑tablespoon balls with the whipped whites. In a saucepan of gently simmering water (≈90 °C), drop the meringues, cook 2 minutes on one side, flip with a spatula and cook 2 minutes on the other side.

   Time: PT5M

   Temperature: 90°C

9. Drain the meringues

   Remove the meringues with a spider strainer and place on paper towels to eliminate excess water.

   Time: PT2M

10. Assemble the dessert

    In each ramekin, place three generous spoonfuls of custard, set a poached meringue in the centre and drizzle generously with liquid caramel.

    Time: PT5M

11. Serve

    Serve immediately or keep refrigerated until ready to enjoy. Garnish with an extra drizzle of caramel if desired.

    Time: PT0M

Nutrition Facts

Calories

300

Protein

5 g

Carbohydrates

45 g

Fat

8 g

Fiber

0 g

Ingredient Substitutions

• Instead of Whole milk: semi-skimmed milk, almond milk (lactose‑free version)
• Instead of Granulated sugar: cane sugar
• Instead of Vanilla powder: vanilla extract
• Instead of Egg yolks: pasteurized egg yolks
• Instead of Egg whites: reconstituted powdered egg whites
• Instead of Granulated sugar (meringue): cane sugar
• Instead of Granulated sugar (caramel): brown sugar
• Instead of Lemon juice: apple cider vinegar

Equipment Needed

• Saucepan
• Whisk (manual)
• Electric mixer (optional)
• Mixing bowl
• Silicone spatula
• Spider (skimmer) (optional)
• Ladle (optional)
• Ramekins or serving cups (optional)
• Paper towels (optional)
• Small serving spoon (optional)

Critical Steps — Do Not Skip

• Temper the egg yolks with the hot milk to avoid curdling
• Cook the custard over low heat without forming lumps
• Poach the meringues without breaking them
• Achieve the right caramel colour without burning

Chef Tips from the Video

• Use a split vanilla bean for a more intense flavor.
• For a shinier caramel, add a pinch of sea salt.

Troubleshooting

Storage

Refrigerator: Store the custard and meringues separately in airtight containers, 2‑3 days.

Freezer: Not recommended, the texture of the meringues deteriorates.

Room temperature: Consume the same day, otherwise refrigerate.

Make-Ahead Tips

• Prepare the custard and caramel the day before and keep refrigerated.
• Meringues can be poached 30 minutes ahead and kept on paper towels.