Iles Flottantes
Ingredients
creame anglaise
- milk | 75cl
- egg yolk | 6
- vanilla pod | 1
- sugar | 75g
- maizena | 1 spoon
meringue (makes 6 big or 12 small meringues)
- egg white | 6
- sugar | 75g
- salt | a pinch
caramel
Steps
Make the creme anglaise the day before and let it cool in the fridge.
To make the meringue, put the egg whites in a bowl with a pinch of salt and whisk slowly until they start to get foamy.
Then add 1/4 of the sugar and gradually increase the spped of the whisk. Then add the rest of the sugar and whisk at max speed until the meringue is stiff and glossy.
Preheat the oven at 180°C.
When it is time to cook the meringue put them on a backing sheet with parchemin paper and cook for 5 minutes.
While the meringue are cooking, make the caramel.
To serve, put the creme anglaise in a bowl, add the meringue on top and pour the caramel on top of the meringue.
Notes
- the white can be whisked up to 4 hours before. Just cook them at the last moment.
- also possible to make the meringue before and keep them in the fridge.
- eggs should be at room temperature to make the meringue.