Traditional floating island

Ingredients

• 200 g Granulated sugar (150 g for the caramel, 50 g for the meringue (added in two batches))
• 30 ml Water (For the caramel (optional, makes cooking more even))
• 3 Eggs (Separate whites from yolks; eggs at room temperature)
• 250 ml Fresh cream (30% fat) (For the custard)
• 250 ml Whole milk (For the custard)
• 1 c. à café Vanilla extract (optional) (To flavor the custard, optional to keep budget low)

Instructions

1. Prepare the caramel

   In a saucepan, combine 150 g of sugar and 30 ml of water. Heat over medium‑high heat, stirring lightly until the sugar dissolves, then let it color without stirring until an amber hue is reached.

   Time: PT7M

2. Pour the caramel into the pan

   Immediately pour the hot caramel into the bottom of a flat‑bottom tart pan, spreading it evenly. Set the pan aside.

   Time: PT2M

3. Separate the eggs

   Crack the 3 eggs. Separate the whites from the yolks, place the whites in one bowl, the yolks in another, and the shells in a small container.

   Time: PT3M

4. Whip the egg whites

   With an electric mixer, beat the whites on medium speed. As soon as they become frothy, add 25 g of sugar and continue. Add the remaining sugar (25 g) and increase the speed until you obtain firm, glossy, smooth peaks.

   Time: PT8M

5. Shape the meringue

   Transfer the meringue into the pan over the caramel using a spatula. Spread it into a dome shape or, if you wish, place a pastry ring to obtain a regular shape.

   Time: PT3M

6. Bake in a bain‑marie

   Place the pan in a larger dish containing a little water (bain‑marie). Bake at 180°C for 10 minutes (or 8 minutes if you used a ring).

   Time: PT10M

   Temperature: 180°C

7. Prepare the custard

   In a saucepan, combine 250 ml of milk and 250 ml of fresh cream. Bring to a gentle boil, watching to avoid overflow. Meanwhile, whisk the 3 egg yolks with 50 g of sugar until pale.

   Time: PT5M

8. Temper the yolks

   Gradually pour half of the hot milk‑cream mixture over the whisked yolks while mixing. Return everything to the saucepan over low heat.

   Time: PT2M

9. Cook the custard

   Cook over low heat, stirring constantly with a wooden spatula until the custard coats the spatula (leaves a figure‑8 trace). Do not let it boil.

   Time: PT8M

10. Cool the custard

    Pour the custard into a clean bowl, cover with plastic film in contact and place in the refrigerator for 10 minutes.

    Time: PT10M

11. Unmold the meringue

    After baking, let rest for 5 minutes, then gently detach the meringue from the pan by sliding a thin knife around and lifting it with a finger (create a small air pocket).

    Time: PT5M

12. Final assembly

    Place the meringue on a plate, drizzle with cold custard and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

310

Protein

6 g

Carbohydrates

45 g

Fat

10 g

Fiber

0 g

Ingredient Substitutions

• Instead of Granulated sugar: White sugar, Cane sugar
• Instead of Fresh cream (30% fat): 35% cream
• Instead of Whole milk: Semi-skimmed milk
• Instead of Vanilla extract (optional): Vanilla sugar, Vanilla bean

Equipment Needed

• Heavy‑bottomed saucepan
• Mixing bowls (at least 3)
• Electric mixer (or whisk)
• Wooden spatula
• Rubber spatula (flexible spatula)
• Flat‑bottom tart pan (or oven dish)
• Baking sheet + bain‑marie container
• Oven
• Kitchen thermometer (optional) (optional)
• Container for cooling the custard (bowl)
• Pastry ring (optional) (optional)
• Caramel container (cup or small saucepan) (optional)

Critical Steps — Do Not Skip

• Caramel must be poured very hot to spread properly.
• Egg whites must be whipped to firm, glossy peaks.
• Temper the egg yolks with the hot milk‑cream to avoid lumps.
• Custard must never boil, otherwise it curdles.
• Unmold the meringue gently to avoid breaking it.

Chef Tips from the Video

• Use a copper bowl to whip the whites: copper stabilizes the proteins and speeds up whipping.
• Add a pinch of salt to the whites before whisking to strengthen stability.
• For a more fragrant caramel, incorporate a drop of bitter almond extract.

Troubleshooting

Storage

Refrigerator: Store the custard in an airtight container for 2 days. The meringue keeps 1 day in the refrigerator, but loses its lightness.

Freezer: Do not freeze the meringue; it will become soggy. The custard can be frozen for 1 month.

Room temperature: Caramel hardens at room temperature; keep it in an airtight jar for 1 week.

Make-Ahead Tips

• Prepare the caramel the day before and gently reheat before use.
• Make the custard ahead, let it cool and keep it refrigerated.
• Whites can be whipped ahead, but they must be baked immediately to retain texture.