Floating island

Credits: Karina Zhukovskaya on Unsplash.com

This dish is very popular in France, especially with children, and is therefore regularly served in school canteens. Its light texture and the smoothness of the cream make it a perfect dessert that will delight the taste buds of all gourmets.


For the islands

  • 4 egg whites
  • 140g of sugar
  • 1 tablespoon of wine vinegar

For the custard

  • 1 vanilla pod
  • 50cl of milk
  • 4 egg yolks
  • 100g of sugar


  • Prepare the custard. Split the vanilla pod lengthwise in two. Pour the milk and vanilla into a saucepan. Bring to the boil, remove from the heat and leave to infuse for a few minutes.
  • Whisk the egg yolks with the sugar until the mixture turns white. Remove the vanilla and pour the milk over the eggs, whisking constantly.
  • Transfer to a saucepan and thicken for about 10 minutes over low heat, stirring with a wooden spoon. The mixture must not boil. As soon as the cream coats the spoon, leave to cool, stirring occasionally to avoid a skin forming. Set aside for at least 1 hour in the refrigerator.
  • Prepare the islands. Beat the egg whites until stiff. Whisk in 40g of sugar. Plunge a tablespoon of the egg whites into simmering water. Leave to cook for 1 minute, turning the white  gently halfway through the cooking time. Take it out and drain it. Repeat the process until all the ingredients are used up.
  • Pour the custard into the dishes and place the whites on top.
  • Pour 100g of sugar and 5 tablespoons of water into a saucepan. Bring to the boil and cook until the caramel is golden. Remove from the heat and sprinkle with vinegar to stop the cooking instantly. Drizzle the caramel over the floating islands and serve.
  • You can replace the caramel with cocoa powder or fruit jelly.