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Floating Island Dessert

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4.88 from 247 votes
By Carine - - 9 Comments
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An easy 4-ingredient Floating Island Dessert recipe with fluffy, sweet poached meringue floating on creamy vanilla custard. A dreamy French dessert for French recipe lovers.

Floating Island dessert

As a French girl, this French island dessert really means something to me because it was the dessert my grandma Maria cooked for me after school when I was a kid. So this recipe post is for her: my missed loved and good cook, French grandma Maria.

The best part of this recipe, it’s easy to turn it sugar-free by using the appropriate sugar-free sweetener.  But here, I am sharing the authentic, French floating island dessert recipe to make you travel to France from your home.

What is Floating Island Dessert?

A floating island, also known as Ile Flottante in French,  is a French dessert made of a vanilla custard topped with sweet whipped egg whites cooked in a bain-marie.

The whipped egg white float onto the custard and look like a floating island.

Floating island dessert recipe

The floating island dessert toppings are often a drizzle of caramel sauce, sliced almonds, or coconut.

How to Make a Floating Island Dessert?

A floating island dessert requires some patience and cooking skills, but it’s pretty easy to make if you follow the tips and steps below.

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Ingredients for Ile Flottante

An Ile Flottante, as French people call this dessert, is a two-step recipe using only 4 simple ingredients.

All you need to make this lovely French island dessert recipe are:

  • Large eggs – separated, you need to split egg yolk from egg white to make this French dessert recipe.
  • Full-fat milk – you can use trim milk as well, but the custard won’t be as rich, thick, and creamy.
  • Sugar – the original recipe uses white sugar. If you want to make a sugar-free version of this dessert, use erythritol, it works as well.
  • Vanilla extract or seeds from a fresh vanilla bean.

Making the light Vanilla Custard

The light vanilla custard, also called creme Anglaise, is the base of any good French Island dessert. It’s prepared like a custard, but its texture is slightly thinner, runnier.

So first, prepare the light vanilla custard. If you have never made a custard before, it’s not complicated, but it requires precision.

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First, split the egg yolks from the egg whites. Set aside the egg whites in a bowl at room temperature for later in the recipe.

In the bowl with egg yolks, add sugar. Then, beat them with an electric beater at high speed until whiter in color and fluffy – it takes about 1 minute.

Set this aside.

In a saucepan, under medium heat up the milk and vanilla, and bring to a light boil. Remove from the heat.

Now the tricky part is to add the hot milk into the beaten egg slowly to avoid ‘cooking’ the eggs.

So first, temper the eggs by adding one tablespoon of the hot milk into the egg mixture and whisk vigorously to combine.

Repeat this step one more time.

Now that the eggs are tempered, pour the egg mixture from the bowl into the saucepan.

Return to medium-low heat (no boil!), constantly stir until the custard thickens, and coats the back of a wooden spoon.

Cool the custard at room temperature in a large bowl. Then, film the bowl with plastic wrap, making sure the wrap touches the custard, and refrigerate.

Floating island dessert

Poached meringue

The best part of Floating Island dessert is the fluffy cloudy meringues on top! To make these, you need:

  • A pot with boiled water.
  • Egg whites – the ones you split at the beginning of the recipe.

First, bring one liter of water to a boil in a large saucepan.

Cover, reduce heat to a very light boil. Meanwhile, in a large mixing bowl, beat egg white on high speed for about 45 seconds or until they start to firm up.

Stop the beater, add sugar and keep beating until a stiff peak forms.

Now, uncover the saucepan and scoop out some stiffed egg white – about 1/4 cup of drop it onto the light boiling water.

Use a skimmer to plunge the egg white, cook for 30 seconds on each side.

Finally, drain the cooked poached meringue with a slotted spoon, place it on a plate and leave to cool.

Some people also love to plunge the cooked egg whites into a bowl of cold water. This is up to you depending on how you want to serve this dessert – lukewarm or cold.

Repeat until all the egg whites are cooked.

Assembling the Floating Island

There are two ways to serve these floating islands recipe:

  • Cold – Store the custard and cooked poached eggs in the fridge in an airtight container for a few hours before serving.
  • Lukewarm – Some French restaurants serve the custard cold with lukewarm poached eggs. In this case, prepare the custard a few hours or the day before serving.

Floating island dessert

French Island toppings

A French Island is always served in individual serving bowls and topped with some of these:

Floating Island dessert

More French dessert recipes

I love to share the authentic French recipes my mum cooked for me as a kid. Below are a few more French-style recipes you may want to try!

Have you made this French island dessert? Share a review or comment below. I love to hear back from you!

XOXO Carine

Recipe Card

Floating Island Dessert

Floating Island dessert
49gNet Carbs
4.88 from 247 votes
Prep Time: 15 mins
Cooling down 1 hr
Total Time: 1 hr 15 mins
Net Carbs 49g
Fat 8.8g
Protein 10g
Calories 311.8kcal
Author: Carine Claudepierre
4 people
Floating Island Dessert is an easy 4-ingredient French dessert recipe made of a light vanilla custard called creme Anglaise and topped with clouds of sweetened poached meringue floating on top.

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4.88 from 247 votes
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Ingredients

Light vanilla custard

  • 2 cups Milk full-fat milk is the best
  • ½ teaspoon Vanilla Bean Seeds or 1 teaspoon Vanilla extract
  • 4 Egg Yolks
  • cup Sugar or erythritol if sugar-free

Poached Meringue

  • 4 Egg Whites
  • 3 tablespoons Sugar or erythritol if sugar-free

Decoration

  • 2 tablespoons Sliced almonds per serving
  • ¼ cup Raspberries fresh or defrost
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Instructions

Prepare the Light Vanilla Custard

  • Split the egg yolks and egg whites into two separate large bowls. Set aside the bowl with the egg whites for later. 
  • In the egg yolk bowl, add the sugar. Using an electric mixer, beat the egg yolk and sugar for 30/45 seconds or until lighter in color and fluffy. Stop beating. Set aside at room temperature
  • In a saucepan, under medium heat, bring milk and vanilla seeds to a light boil. Remove from heat
  • Temper the egg yolk by adding 1 tablespoon of the hot milk into the egg yolk bowl. Whisk vigorously while adding to prevent the egg from cooking. Repeat this step one more time.
  • Now that the eggs are tempered, pour the egg yolk mixture back into the saucepan with the hot milk.
  • Return the saucepan under low-medium heat, stirring constantly, and gently with a wooden spoon until the custard thickened - about 6-8minutes. Be patient! It takes time. It should be creamy but liquid, cover the back of the spoon but not as thick as a pudding.
  • Remove from the heat, cool it down in a bowl at room temperature, then film the bowl with plastic wrap, making sure the wrap touches the custard (this prevents the custard from crusting in the fridge). Refrigerate for 2-3 hours to fully cool down.

Preparing and poaching the meringue

  • In a large saucepan, bring 1 liter of water to boil, cover, reduce to a light boil.
  • Meanwhile, beat the remaining egg whites at high speed in the other large mixing bowl. Beat for 45 seconds, or until it starts to firm up. Then, stop and add sugar.
  • Beat again at high speed until a stiff peak forms. Set aside.
  • Using a slotted spoon, scoop out some meringue mixture - about 1/4 cup, and plunge into the boiled water. Cook/poach for 30 seconds on both sides, then plunge into a bowl of cold water or set aside on a plate. Some people like to serve the meringue cold, others lukewarm, so choose your option.

Serving instructions

  • Split the vanilla custard into 4 serving bowls.
  • Top up with the poached meringue and decorate with a drizzle of melted chocolate, homemade caramel, sliced almonds, or raspberries.
The nutrition panel is for one serving using full-fat canned coconut milk and sugar-free crystal sweetener you can also use regular milk to half the calories but it will up the net carbs to 6.6g per serving (here 3.7g).
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Nutrition Facts
Floating Island Dessert
Amount Per Serving (1 serve)
Calories 311.8 Calories from Fat 79
% Daily Value*
Fat 8.8g14%
Saturated Fat 4g25%
Polyunsaturated Fat 1g
Monounsaturated Fat 3.1g
Cholesterol 207.5mg69%
Sodium 111.3mg5%
Potassium 230.4mg7%
Carbohydrates 49g16%
Sugar 48.7g54%
Protein 10g20%
Vitamin A 457.2IU9%
Vitamin B12 0.9µg15%
Vitamin D 2.6µg17%
Calcium 163.6mg16%
Iron 0.6mg3%
Magnesium 16.4mg4%
Zinc 0.9mg6%
Net Carbs 49g
* Percent Daily Values are based on a 2000 calorie diet.

FRENCH FLOATING ISLAND

 

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    9 thoughts on Floating Island Dessert
  1. Wow that looks absolutely beautiful. I love the story of your grandma and the beginning of your cooking journey too.

    • Hi Alessandra, It will be a pleasure to host Sweet New Zealand. Let me know when you want my blog as a hoster 🙂

    • Thanks Alessandra. I am so glad you read the post and also to be part of the beautiful Sweet New Zealand! Grandma will be proud of me if she saw this blog and recipes!

    • 5 stars
      Thanks Dina for reading my looong post. It is so important to me to never forget the people who makes us who we are today. This recipe is awesome. I preferred the one with sugar of course but the sugar free version was ok too.

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The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.

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