Floating Island (Île Flottante)

Nov 3, 2026 · By VanillaGoods

Dessert Custards puddings creams Vanilla: Beans Medium

Soft poached meringue clouds float on a pool of silky vanilla custard sauce and are finished with a thread of caramel. This classic version poaches the meringue in gently steaming milk, then uses that milk for the custard. Makes 6 servings in about 3 hr 5 min.

Prep 35 min

Cook 30 min

Cooling 2 hr

Total 3 hr 5 min

Servings 6

Diet Gluten free

Ingredients

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servings

4 (132 g)egg whites, room temperature
6 tbsp (80 g)granulated sugar, for the meringue
1 pinchfine salt
3 ¼ cups (750 ml)whole milk
1vanilla bean, split and scraped
5 (90 g)egg yolks
½ cup (90 g)granulated sugar, for the custard
½ cup (100 g)granulated sugar, for the caramel
2 ½ tbsp (40 ml)water

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Instructions

Heat the milk with the vanilla bean and seeds in a wide shallow pan until barely simmering, with steam rising but no bubbles. Keep it at about 180 F (82 C).
Beat the egg whites with the salt to soft peaks, then add the 80 g sugar gradually and beat to stiff, glossy peaks.
Using two large spoons, shape 6 egg-shaped mounds and slide them into the hot milk, 2 or 3 at a time. Poach 2 minutes, turn gently and poach 2 minutes more, until just firm.
Lift the meringues out with a slotted spoon onto a clean towel to drain. Strain the milk and discard the bean.
Whisk the yolks and 90 g sugar until pale. Slowly whisk in the hot milk, return to the pan and cook over low heat, stirring constantly, until it coats a spoon and reaches 170 to 175 F (77 to 80 C). Do not boil.
Strain into a bowl set over ice, stir until cool, then chill at least 2 hours.
Cook the 100 g sugar and water in a small pan without stirring until it is a deep amber, about 340 F (170 C). Let it stop bubbling and cool for 1 minute.
Pour the custard into shallow bowls, set a meringue on each, and finish with thin threads of caramel just before serving.

Tips

Keep the milk under a simmer; boiling milk puffs the meringue then collapses it.
Do not let the custard exceed 180 F (82 C) or it scrambles.
Add the caramel at the last minute; it dissolves into the meringue if it sits.
Cook the custard sauce to at least 160 F (71 C) and chill it promptly; the meringues are cooked by poaching. Sugar for the caramel becomes extremely hot, so handle with care.

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Recipe FAQ

How long does it take to make floating island (île flottante)?

Plan on 35 minutes of prep and 30 minutes of cooking, plus 2 hours to chill. The recipe makes 6 servings.

How should I store floating island (île flottante)?

Refrigerate the custard and meringues separately, covered, for up to 2 days; add caramel just before serving.

Can I make floating island (île flottante) ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Can I use a different form of vanilla?

Yes. This recipe uses 1 vanilla bean, split and scraped. Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Serve it with sweet dessert wine.

Estimated · per serving

Nutrition

Per serving = 1 of 6 servings this recipe makes.

312 Calories / serving

8.3g Fat

51.9g Carbs

8.9g Protein

51.8g Sugar

Whole recipe (6 servings): ~1872 cal · 50g fat · 311g carbs · 53g protein · 311g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.