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Le Chaudron recipe
Île flottante caramel
Floating island with caramel
⏱ 40 minServes 4Medium280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4eggs
750 ml (3 cups)milk
120 g (4 oz)sugar
1 clovevanilla bean, split
80 g (3 oz)sugarfor the caramel
- 4 eggs
- 750 ml (3 cups) milk
- 120 g (4 oz) sugar
- 1 clove vanilla bean, split
- 80 g (3 oz) sugar for the caramel
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Heat the milk with the split vanilla bean in a wide saucepan for 5 minutes.
- Whisk the yolks with half the sugar, pour in the hot milk and cook the custard until it coats a spoon.
- Beat the whites, gradually adding the rest of the sugar, into a glossy meringue.
- Poach spoonfuls of meringue in simmering milk for 2 minutes per side and lift out with a skimmer.
- Melt the caramel sugar in a small saucepan for 5 minutes to an amber caramel.
- Pour the custard into bowls, top with the meringues and drizzle with caramel just before serving.
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