A classic dessert that is one of my favorites. Every dessert with eggs, cream and vanilla belongs to my favorite list!!
I buy my eggs from a farmer, and once a month I go to pick up my eggs, and I make recipes with fresh eggs. Usually, I do home made mayonnaise plus a dessert...this time...Île flottantes.
Traditionally, when you make Île flottantes, the egg white once is beaten is "cooked" on the simmering milk. then you use the milk to make the custard. I have made variations that suit my taste better. First, I don't use milk, but a combination of cream and milk that makes the custard thicker and richer; therefore, I don't cook the egg white in the mixture. Second, I don't like the taste of the "raw" egg white that sometimes you taste. That, I cooked twice the egg white. How do I do it? First, I make an Italian meringue that is a beaten egg white that it is added hot sugar syrup. Thus, you end up with a more stable and cooked meringue. Then, I take every "island" and cook it for 10 seconds each side over boiling water.
550 grams whipping cream 35%
160 grams of milk
70 grams of sugar
2 teaspoon vanilla paste
7 egg yolks
7 egg whites
pinch of salt
80 grams of sugar
40 grams of water
Custard: Mix all the ingredients, except the egg yolks, and let it simmer at low temperature for 10 minutes to diffuse the vanilla aroma. Set aside, and let it to get warm. Add egg yolks one by one beaten the vigorously. Place it at low medium heat, and cook it until it thickens it. Place it in the fridge for 3 hours at least.
In a mixer, place the egg whites with a pinch of salt. Beat them until they are fluffy. At the same time, make a syrup with the mix of water and sugar. You have to end up with a thick syrup not a caramel. Carefully, drizzle into the foamy eggs, and continue beating it to make an homogenous and fluffy meringue. Place portions of this meringue over boiling water for 10 seconds each side. take them out, and place it over the custard. Leave it in the fridge for 3 hours....then EAT IT!.....ENJOY!