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Traditional floating island

Recipe by Philippe Etchebest

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.

MediumFrenchServes 4

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Source Video
42m
Prep
23m
Cook
10m
Cleanup
1h 15m
Total

Cost Breakdown

Total cost:$3.20
Per serving:$0.80

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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