Vanilla îles flottantes (Floating Islands)
- 150 g caster sugar
- 50 g icing sugar
- 6 eggs
- 750 ml of milk
- 1 vanilla bean
Level of difficulty Easy
Preparation time 20mins
Cooking time 45mins
Cost Budget Friendly
Separate the whites from the yolks. Beat the egg whites until stiff, incorporating the icing sugar gradually once the whites have started to stiffen.
Put 80 g of sugar in a pan (that can go in the oven) with a little water. Place on high heat, and make the caramel. Turn the pan in all directions to coat it well in the caramel.
Heat the oven to 180 °C (gas mark 4). Pour the whites into the pan, tapping the bottom of the pan on the table to pack them down well. Cover the pan with lightly buttered foil.
Bake for 45 minutes in a water bath (the water should be at least at halfway up the height if the pan) at,180 ° C. Leave to cool.
Pour the remaining sugar into the milk and boil with the vanilla bean. Allow to cool slightly.
Beat the yolks in a large bowl. Stir in slowly the hot milk to the yolks, continuing to whisk. Pour this mix in the saucepan with the remaining milk after having removed the vanilla bean.
Heat slowly, stirring continuously, until the cream thickens and coats the spatula. (A line drawn with your finger should be stay visible).
Cool in the fridge and pour the custard into the serving bowl. Soak the pan with the egg white islands for a few minutes in hot water and unmould the islands.
Place the caramel island in the serving bowl on the custard.
It's ready to serve!
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