Discover the recipe for the delightful floating island with its caramelized meringue and exquisite custard.
Make a custard with milk, vanilla, 125 g of sugar, and 6 egg yolks.
Let cool in a container that is wide enough.
In the saucepan, melt the 5 tablespoons of granulated sugar until a light caramel forms, then spread this caramel on the sides of the saucepan.
Whip the egg whites; when they are nice and white, add 75 g of powdered sugar.
Pour the egg whites into the caramelized saucepan.
To finish, cook the mixture for 45 minutes in a water bath at 160°C, combined cooking, 2nd rack from the bottom. Unmold immediately after taking it out of the oven, onto the cold cream.
0 servings
6
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