By TrainBy PlaneBy BoatBy BusBy Car

Easy French Recipes : Floating island

  You are here  : French Food > French Recipes > French desserts > Floating island Previous page     
French Recipes

Find a French Recipe

France Travel Information All the French Recipes
France Travel Information French Appetizers
France Travel Information French Soups
France Travel Information French Main Courses
  - Cheese recipes
  - Egg recipes
  - Fish recipes
  - Meat recipes
  - Poultry recipes
  - Vegetable  recipes
France Travel Information French Salads
France Travel Information French Cheese
France Travel Information French Desserts
France Travel Information French Wine
France Travel Information French Gourmet
France Travel Information French Restaurants (in France)


Top Recipes

French Onion Soup
Boeuf Bourguinon
Gras - Confit de Vin
French toast
Chocolate Mousse

Floating island

A floating island (in French : île flottante or oeufs à la neige) is  meringue floating on a sea of custard sauce.

This tasty sweet and light dessert is a sure winner with kids.

Ingredients (for 4 people)

  • 4 eggs

  • 172 liter milk

  • 100 g sugar

  • 1level teaspoon cornstarch

  • 1 vanilla sugar

  • a pinch of salt

  • 1 vanilla stick


  1. For the preparation of the cream à l'anglaise, boil the milk with the vanilla stick. During this time, whisk 4 egg yolks with sugar and one spoon of cornstarch in a bowl until the mixture starts to whiten.

    Add 1/2 liter of boiling milk without stopping stirring to avoid the egg yolks cooking when in contact with the boiling milk. Remove the vanilla stick.
  2. Cook for about 10 minutes over gentle heat constantly mixing with a wooden spoon. The cream must not boil. The cream is ready when it sticks to the wooden spoon. Cool it down.
  3. To prepare the egg whites, add a pinch of salt to the egg whites and whisk them until they are quite firm. Add vanilla sugar beat them again.
  4. Bring to a boil a large pot of water. Lower the heat and put 4 to 5 spoons of egg whites in the slightly boiling water. They must not touch each other during cooking. Cook for 4 to 5 seconds, turn them over and cook for a few more seconds. Drain them. 
  5. Put the cooled down cream and the meringues in deep plates. Cool it down for an hour.

How to Serve :

Serve cooled down.

French Food     All the French recipes    French Main Dishes       

France Travel Info