> Recipes > Custard

Floating islands

Floating islands

PT30M

Share recipe

hide story show story

‘The first thing that I ever cooked from a book, when I was about seven years old, was Iles Flottantes. I was knocked out by it. Those celestial fluffy egg whites! The yellow pool of custard! By merely following words on a page I had created this miracle. A finger had descended from the clouds and pointed to my destiny.’

It may be a controversial view, but floating islands should be unadorned by heavy nuts or a constrictive caramel cage. These bind the ethereal clouds with earthly elements, which is the very opposite of your intention.

Ingredients

save recipe
recipe saved
  • Islands

  • 4 egg whites, large
  • 1/2 tsp white wine vinegar
  • 1/2 tsp vanilla extract
  • 260g of caster sugar
  • 1 tsp cornflour
  • 320ml of whole milk
  • Custard

  • 1/2 vanilla pod
  • 4 egg yolks
  • 70g of caster sugar
save recipe
recipe saved

Method

save recipe
recipe saved
1
Using an electric whisk on a high setting, in a spotlessly clean dry bowl, whisk the whites with the vinegar and vanilla extract until soft peaks appear. Then lower the speed and continue whisking, slowly incorporating the sugar until glossy and stiff. Add the cornflour, folding it through with a metal spoon until completely incorporated
2
Heat the milk to the gentlest of simmers in a large saucepan and spoon little heaps of meringue carefully into the simmering milk. Aim for 3 little meringues per person. Poach the clouds for 2 minutes, then gently flip them over and poach for another 2 minutes before removing with a slotted spoon. Set aside to cool, then refrigerate until needed
3
Now for the custard sea! Scrape the vanilla seeds into the milk and follow with the pod, then bring the milk back to a decent simmer. In a bowl whisk the yolks and the sugar together until pale, then add the hot milk to the yolks a little at a time, whisking continuously. Transfer the mixture back to the pan and place over a medium heat
4
Keep stirring the custard, making sure that you get right into the corners of the pan. It is crucial not to let it get too hot – bubbling will curdle the custard, a disaster for your seascape. It is cooked when a finger dragged through the back of the spoon will leave a channel. At this stage immediately transfer to a bowl, lay cling film over the surface, leave to cool, then refrigerate until needed
5
Serve each bowl as an archipelago of three islands in a shallow sea
Share recipe

Get in touch

Floating islands

 
 

Please enter text

The message must have at least characters

The message must be less than characters

Unfortunately, a problem occured and we are not able to send your comment. Please try again later.

Technical details: