How to make îles flottantes
If you can make caramel and custard, you can make an île flottante. Before this video, I had made neither.
The recipe is below. Give it a go! The only difficult bit is making the caramel, and there’s an immense feeling of satisfaction when you tip the soufflé out of the mould at the end to reveal a perfect, wobbly island.
- 3 separated eggs
- 100g caster sugar
- 250ml milk
- A splash of vanilla extract
- Preheat the oven to 150C
- Whisk the egg whites to stiff peak stage, then add 40g sugar and whisk again until fully incorporated
- Put 30g of the sugar into a small saucepan and add 1/2 tbsp of water. Put over a low heat and stir until the sugar dissolves. Increase the heat and boil the sugar syrup gently until it just starts to turn brown. Add a few drops of icy water to stop it cooking, then split the caramel between the ramekins. Line the bottom of the ramekins with the caramel
- Spoon the egg whites into the ramekins, level the surface and put them in an ovenproof dish that's half filled with hot water. Cook for 45 minutes
- Whilst it's cooking, make a créme anglaise. Bring the milk and the remaining sugar to a simmer, then add to the yolks a little at a time, whisking well. Add back to the pan and stir over a low heat. Thicken until it coats the back of a spoon
- Let the soufflé cool, then just before serving dip the mould into hot water for 30 seconds to loosen it. Turn it upside down onto a serving plate to unmould
- Serve surrounded by the créme anglaise
- This recipe is easily doubled if you need to serve more
- This is a good dessert for a dinner party — it's traditionally served cold, so you can make the soufflé and créme anglaise well in advance and unmould the souffle just before serving