Floating Island Recipe

Preheat Start by preheating your oven to 150°C.

Preparation of the custard. Split and scrape the vanilla bean to release the seeds, then place everything in a saucepan of milk that you heat gently. Meanwhile, separate the egg whites from the yolks and place the yolks in a mixing bowl. Add the 80 g of sugar to the yolks and whisk vigorously.

Preparation of egg whites Whip the egg whites at medium speed, gradually adding the remaining 80 g of sugar. Whip until the whites are firm and shiny.

Cooking the custard. Gradually pour the hot milk onto the sweetened yolks while stirring. Return everything to the saucepan and cook over low heat, constantly stirring with a wooden spatula. The custard is ready when it starts to thicken slightly.

Cooking and Cooling
Butter a soufflé dish and finish whipping the egg whites at high speed for a few seconds. Pour the whipped egg whites into the buttered dish, smooth the surface, and bake in a water bath for about 15 minutes. Once cooked, remove the floating island from the oven and let it cool completely.

To serve, pour the custard into a shallow dish and gently unmold the floating island on top. A dessert that is light and delicate, perfect for concluding a meal beautifully!