Floating island

A floating island is a delightful French dessert featuring fluffy meringue floating atop a creamy custard known as crème anglaise. The meringue is made by whipping egg whites with sugar and a touch of vanilla extract, then briefly poaching them. The crème anglaise, on the other hand, is a smooth custard made from egg yolks, vanilla, and hot milk.

In French cuisine, you might encounter the terms "œufs à la neige" (eggs in snow) and "île flottante" (floating island) used interchangeably. The key difference is that île flottante typically involves one large meringue baked in a water bath (bain-marie) in the oven, while œufs à la neige consists of smaller meringue scoops poached on the stove.

To prepare a floating island, you begin by making the custard. Heat the milk with sugar and vanilla, then slowly mix in the egg yolks, cooking the mixture gently in a bain-marie until it thickens enough to coat a spoon. For the meringue, beat the egg whites with sugar until they form stiff peaks, then either steam them in the oven using a bain-marie or shape them into scoops and poach them gently in sweetened, vanilla-infused milk.

Once the meringue is cooked and chilled, place it atop the custard sauce. This elegant dessert can be served either at room temperature or chilled, making it a versatile treat for any occasion.