Floating Island: That Dreamy French Dessert You Can *Actually* Make

👩‍🍳 Instructions

1. 1

   Prepare the Crème Anglaise: In a medium saucepan, combine milk, heavy cream, half of the granulated sugar for the crème anglaise (1/4 cup), vanilla bean seeds and pod (if using), and a pinch of salt. Heat over medium-low heat until it just begins to simmer around the edges; do not boil. Remove from heat.
2. 2

   In a separate medium bowl, whisk egg yolks with the remaining 1/4 cup granulated sugar for the crème anglaise until pale yellow and slightly thickened.
3. 3

   Temper the egg yolks: Gradually whisk about half of the hot milk mixture into the egg yolk mixture, a ladleful at a time, to slowly raise their temperature. Pour the tempered yolk mixture back into the saucepan with the remaining hot milk.
4. 4

   Return the saucepan to low heat. Cook, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon (it should reach 170-175°F/77-79°C). Do not boil. Immediately strain the custard through a fine-mesh sieve into a clean bowl. Stir in vanilla extract (if using instead of vanilla bean). Place plastic wrap directly on the surface to prevent a skin from forming. Chill completely in the refrigerator for at least 3-4 hours, or preferably overnight.
5. 5

   Prepare the Meringues: In a very clean, dry mixing bowl, combine egg whites and a pinch of salt. Beat with an electric mixer on medium speed until soft peaks form. Gradually add the 1/2 cup granulated sugar (for meringue), 1 tablespoon at a time, while continuing to beat on medium-high speed. Continue beating until the meringue is glossy, thick, and holds stiff peaks. Gently fold in 1/2 tsp vanilla extract.
6. 6

   Poach the Meringues: Fill a large, shallow pot with water (or milk) and bring to a gentle simmer (not a rolling boil). Using two large spoons, scoop out portions of meringue (about 1/4 cup each) and gently lower them into the simmering liquid. Do not overcrowd the pot; cook in batches if necessary.
7. 7

   Poach for 2-3 minutes per side, gently flipping halfway through. The meringues will puff up and become light and airy. Using a slotted spoon, carefully remove the meringues and place them on a plate lined with paper towels to drain excess liquid. Let them cool.
8. 8

   Assemble and Serve: Ladle the chilled crème anglaise into individual serving bowls. Gently place one or two poached meringue islands on top of the custard. Drizzle with caramel sauce and sprinkle with toasted sliced almonds. Serve immediately.