Ile Flottante

– recipe courtesy of Lake House Restaurant, Vineland

Ile Flottante

1 cup egg whites     
1 cup granulated sugar
½ tbsp cream of tartar
2 L water
2 cups milk

Using a hand mixer or a stand mixer, whisk together egg whites, sugar and cream of tartar until stiff peaks are formed. Heat milk and water in a large pot to just before boiling and reduce heat. Drop spoonfuls of meringue into poaching liquid, let sit for 10 seconds, flip and poach for another 10 seconds, then remove with a slotted spoon and place on a paper towel lined baking sheet to let cool.

Creme Anglaise
8 egg yolks
¾ cup granulated sugar
2 ½ cups milk
1 cup whipping cream (35%)
2 vanilla beans

Whisk together egg yolks and sugar. Bring milk, cream and vanilla beans to a scald in a saucepan. Slowly whisk the milk into the egg mixture. Cook on low heat or over a bain marie, continuously stirring until custard coats the back of a wooden spoon. Strain and cool.

1 cup granulated sugar
¼ cup water
6 tbsp butter
½ cup whipping cream (35%)

Gather all ingredients before beginning. Melt sugar into water in a heavy-bottomed two to three quart saucepan. Stir sugar to avoid burning. Once sugar comes to a boil, stop stirring. Once the sugar has cooked to a dark amber color, add the butter and whisk until the butter has melted. Remove from heat, and slowly add the cream and whisk to incorporate. Let cool. Can stored in fridge for up to two weeks. Will need to be re-heated to serve from fridge.

To Serve: plate “islands” of meringue on top of crème Anglaise and drizzle with caramel, garnish with almonds.

**Caution: when adding the butter and the cream to the sugar be careful as it will foam up and may splatter and sugar will burn instantly. Also, do not be tempted to taste your caramel immediately after cooking, it will be too hot to handle.