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Traditional floating island
Classic French dessert consisting of a light poached meringue on a bed of caramel, topped with a silky custard. Family recipe by Philippe Etchebest, quick (30 min) and economical, using everyday ingredients.
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Critical Success Points
- • 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.
Safety Warnings
- • The caramel is extremely hot; handle with care to avoid burns.
- • Milk can overflow when it boils; stay vigilant.
- • The oven and bain‑marie are hot; use kitchen gloves.
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