île flottante (au caramel)
Cooking Instructions
- 1
Cut the vanilla bean open and put out the pulp (seeds). Heat the milk and both the vanilla bean + pulp in a pot on medium heat.
- 2
Meanwhile beat the egg yolks and the sugar until you get a thick, light orange mixture.
- 3
When the milk is hot slowly add it to the egg yolk mixture. Stir after every bit of milk you add.
- 4
Let it all stand a while and then sift the mixture.
- 5
Beat the egg whites and a pinch of salt until stiff and slowly add the 40 g of sugar. Put the "snow" into the microwave and only heat for 40 seconds, so it hardens a little bit.
- 6
To make caramel put the 100 g of sugar in a pot and heat on medium flame. It's ready when the colour and the consistency are like golden caramel.
- 7
Serve: Put the vanilla cream into dessert glasses or martini glasses. Put an island of the hardened egg whites on it and top with caramel!
- 8
This is a typical French dessert.
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