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. This recipe post is for her : my missed loved and good cook French grandma Maria. I reviewed her favorite French floating island recipe to be 100 % Keto + Sugar free +Low carb using few tricks. Of course, I will still give you her original French recipe ust in case it is the one you prefer to try. So all you need to make this lovely French island dessert is 4 ingredients:
My grandma was leaving in a huge and old-style French farm in East of France. I was staying there everyday after school as my mum was working late. I loved this place because it was always smelling good food and grandma was always busy cooking or preparing food. Grandma was cooking every meal and grow her own vegetables and fruits that she canned for the winter. I have no idea how much pot of jam I prepared with her or how much potatoes and cabbage we picked up on the garden but it was huge. The door were always open to the outside and I can go-in and out freely. I was running in the orchard and the garden playing with the real thing. It was a really old fashioned French house with the only necessary tools in the kitchen. No electrical mixer, no electrical oven, no electrical plate. Everything was cooked with gas and all dishes prepared with hands.
The recipe I am sharing today was the first recipe I learnt. My first experience in the kitchen creating something special. I was so proud. I was 8 years old and I was too small to reach the bench top so grandma installed a chair with a big cushion to sit me there. This day I separated my first egg apart and I remember how I was impressed by her doing this with one hand. Then came the crucial step of this recipe. Whisking the egg really fast with my hand whisk until they are firm and form a stiff peak. Most chief will tell you to upside down the bowl of your egg white to check if they are firm enough. Grandma had a different approach. She was always telling me : While you still feel your arm, it is not ready!
She was like this my grandma. A strong little woman who was putting lots of love and energy in anything she did. Each meal, recipes were a real work and it was tastier than anything you can eat now.
This day, after I prepared the meringue I was exhausted and I just wanted to go out and play. I remember telling her that I will never love cooking as it is too hard. Look where I am now ! Anyway I can not aboard what I started so I had to finish the recipe and prepare the light custard. She boiled the milk for me, pour it on the yellow egg and again ask me to whisk as fast as I can. Holly crap my arm was falling apart. She left me in the room a moment and said : keep going and when I am coming back the custard will be thick and ready. That is when this recipe became a disaster. I thought I could sit and rest while she was away and then pretend I did whisk the custard. But baking do not lie. The egg yolk started to cook in the hot milk and when she came back the custard was smelling like omelette and looks like milk full of lumps. When she came back I was proud to show my work and she laugh at me. She was like that grandma. A nice woman. Never angry. Always seeing the good thing in anything.That is how I learnt baking and cooking. With a patient and hard working woman. That is where this recipe comes from and I hope you will enjoy it as much as I still do today.
I am sure you will do. It is the best and easiest French family dessert to prepare. It consist of a fluffy steamed meringue floating on a light vanilla custard and traditionally topped with a caramel sauce. Usually this dessert is made with a bit of sugar – to form the meringue – but I tried it with Natural Sweetener as well for diabetics like me. It works perfectly too.
Nutrition panel for the floating island using sugar free crystal sweetener and regular milk. This recipe serve 4 people. Net carbs 6.6g per serve coming from the milk lactose – using dairy free full fat coconut milk to decrease carbs.