A delicate floating island of meringue set adrift on a pool of vanilla-scented crème anglaise. This elegant dessert has graced both aristocratic and bourgeois tables for centuries, striking a balance between airiness and indulgence.
FR / EN
Île flottante / Floating Island
Regional Style
National / Haute-Bourgeois Dessert Table
Servings
Serves Four
Ingredients
- For the meringue (île):
- 4 egg whites
- 50 g sugar
- Pinch of salt
- Optional: a few drops of lemon juice or vanilla
- For the crème anglaise (custard):
- 500 ml whole milk
- 1 vanilla bean (or 1 tsp vanilla extract)
- 4 egg yolks
- 75 g sugar
- For finishing:
- Caramel (optional)
- Toasted sliced almonds (optional)
One tablespoon is approximately 15 ml, and a teaspoon is approximately 5 ml.
Preparation Method
Make the Crème Anglaise
In a saucepan, heat the milk with the split vanilla bean until it just reaches a simmer. In a bowl, whisk the egg yolks with sugar until the mixture is pale. Slowly pour the warm milk into the yolks while whisking.
Return the mixture to the saucepan and cook gently over low heat, stirring constantly with a wooden spoon, until it thickens slightly and coats the back of the spoon. Do not boil. Remove from heat, strain into a bowl, and chill.
Prepare the Meringue (Île)
Whip the egg whites with a pinch of salt (and lemon juice if using) until stiff peaks form. Gradually add the sugar and continue whipping until the mixture is glossy.
Using two spoons, shape the meringue into ovals or quenelles. Poach them gently in barely simmering water or milk for 30–60 seconds on each side. Remove with a slotted spoon and drain on a towel.
Assemble the Dish
Pour the chilled crème anglaise into a shallow serving bowl or individual dishes. Carefully float the poached meringues on top of the mixture. Drizzle with caramel or scatter toasted almonds if desired. Serve cold.
Serving Suggestions & Garnishes
Best served cold on porcelain. A drizzle of amber caramel or a few chopped pistachios adds contrast. Often paired with madeleines or cat’s tongue biscuits (langues de chat) for texture.
Tips, Tricks, or Variations
Some versions bake the meringue in a bain-marie instead of poaching. The custard can be infused with orange zest, coffee, or liqueur for added flavor. The meringues should be light and airy—not chewy.
Historical & Cultural Context
Île flottante traces its roots to the 18th century, appearing in pre-revolutionary French cookery texts as “œufs à la neige” (eggs in snow). The modern name “floating island” emerged in the 19th century, when the presentation became more poetic and refined.
By the 1920s, this dish had become a staple of haute-bourgeois dessert tables, notably for Sunday lunches or holiday meals. It represented both culinary sophistication and lightness after a heavy meal—a way to impress without over-indulging.
Its preparation required precision: smooth crème anglaise, perfectly poached meringue, and gentle assembly. This made it a mark of skill for cooks and a favorite of children and adults alike.
In today’s global kitchens, it survives mainly in restaurants or retro revival menus, though its charm is timeless.
