Classic French Floating Island Dessert Recipe

Indulge in this classic French dessert recipe, Oeufs à la Neige, also known as Floating Island. Fluffy poached meringue islands float in a sea of vanilla-infused custard, topped with a luscious caramel sauce. This elegant and light dessert will impress your guests and leave them craving for more. Not only is it visually stunning, but it also has a delightful combination of textures and flavors. Prepare this recipe with love and enjoy the heavenly taste of Floating Island.

Ingredients

• 4 large eggs
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 2 cups whole milk
• 1/4 cup granulated sugar (for the caramel sauce)
• 1/4 cup water (for the caramel sauce)
• 1/2 cup heavy cream (for the caramel sauce)
• 1/4 teaspoon salt (for the caramel sauce)

Directions

1. Separate the egg yolks from the whites. Keep the egg yolks in a separate bowl.
2. In a mixing bowl, beat the egg whites until soft peaks form. Gradually add the 1/2 cup of granulated sugar and continue beating until stiff peaks form.
3. Fill a large saucepan with water and bring it to a gentle simmer.
4. Using a spoon, drop dollops of the beaten egg whites onto the simmering water to form small islands. Poach the meringue islands for about 3 minutes on each side. Remove them from the water using a slotted spoon and place them on a paper towel to drain.
5. In another saucepan, heat the milk over medium heat until it reaches a simmer. In a separate bowl, whisk the egg yolks with the 1/4 cup of granulated sugar and vanilla extract until well combined.
6. Slowly pour the hot milk into the egg yolk mixture, whisking continuously.
7. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. Remove from heat and let it cool.
8. In a small saucepan, combine the 1/4 cup of granulated sugar and water for the caramel sauce. Place it over medium-high heat and cook without stirring until the mixture turns amber in color.
9. Remove the caramel sauce from heat and carefully add the heavy cream, stirring constantly. Be cautious as the mixture will bubble up. Stir in the salt and let the caramel sauce cool.
10. To serve, pour the custard into serving bowls and gently place the poached meringue islands on top. Drizzle the caramel sauce over the islands. Serve chilled and enjoy!

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