The last time I made Ile Flottante we lived by the beach and I would stand at the stove looking at the ocean while stirring the Creme Anglaise . They are sometimes called Snow Eggs or Oeufs a la Neige . When I've made them in the past I have poached the egg whites in the vanilla infused milk which is then used to make the Creme Anglaise. Time consuming and messy. Which is why I haven't made them in years.
I've been watching the series French Food at Home with Laura Calder. Her version bakes the meringue in the oven. So easy.
The recipe is a combination of Laura's recipe and a recipe from the Essential Dessert Cookbook, a birthday gift from my son.
ILE FLOTTANTE
4 eggs separated
1 cup caster sugar
3 cups milk
1 vanilla bean split length ways
1/2 cup extra sugar
Creme Anglaise
In a medium saucepan heat milk with the vanilla bean. Do not boil.
Whisk eggs yolks with 2/3 cup caster sugar in a medium bowl.
Slowly pour hot milk on egg yolks stirring until blended. Return mixture to saucepan and stir over low heat until the custard thickens and coats the back of a wooden spoon. Do not boil the custard or it will curdle.
Remove from heat and pour into a jug bowl and leave to cool.
Meringues
Preheat oven to 150C.
Lightly grease 4 x 1/2 cup ramekins and sprinkle with caster sugar.
Beat egg whites to soft peak stage. Slowly add the remaining 1/3 cup caster sugar and whisk until stiff and glossy.
Ladle into ramekins and smooth off the tops.
Bake in oven for 20 minutes or until puffed and golden.
Place a meringue on serving dish and pour the cold custard around.
Stir the extra sugar with two tablespoons of water in a small pan over low heat until the sugar dissolves completely. When the sugar has dissolved bring to the boil and simmer until syrup turns golden brown. Working quickly and carefully drizzle the toffee over the meringue and custard.
This is my entry for Waiter There's Something In My Sauce. Thanks Andrew for hosting and thanks for delaying the closing date for entries.
