How to make îles flottantes

September 6, 2013 in Videos by Amy

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.


Île Flottante
Serves 3
A traditional French dessert
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  1. 3 separated eggs
  2. 100g caster sugar
  3. 250ml milk
  4. A splash of vanilla extract
  1. Preheat the oven to 150C
  2. Whisk the egg whites to stiff peak stage, then add 40g sugar and whisk again until fully incorporated
  3. 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
  4. 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
  5. 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
  6. 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
  7. Serve surrounded by the créme anglaise
  1. This recipe is easily doubled if you need to serve more
  2. 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
Adapted from Ginette Mathiot — I Know How to Cook
Adapted from Ginette Mathiot — I Know How to Cook
She Cooks, She Eats

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