Floating Islands Extravaganza-Crafting an Exquisite Dessert Delight

Embark on a journey of culinary elegance with our guide to making Floating Islands—an exquisite dessert delight that will elevate your sweet indulgence to new heights. Imagine delicate meringue clouds, gracefully floating on a sea of crème anglaise, adorned with a drizzle of caramel—an edible masterpiece that embodies the essence of culinary artistry. Whether you’re a dessert enthusiast or aspiring to create a dessert spectacle, this guide is your key to savoring the authentic goodness of this ethereal treat. Join us as we guide you through the steps, ensuring each spoonful is a celebration of airy bliss, velvety custard, and the delightful satisfaction that defines this classic dessert. Get ready to experience an Extravaganza with our guide to Crafting an Exquisite Dessert Delight: Floating Islands!


  • 4 large eggs, separated
  • 1/2 cup of granulated sugar
  • 1 teaspoon of vanilla extract
  • A pinch of salt
  • 4 cups of milk
  • 1 vanilla bean, split and seeds scraped (or use vanilla extract)
  • For the Crème Anglaise:

4 large egg yolks

1/4 cup of granulated sugar

1 cup of milk

1 teaspoon of vanilla extract

  • Caramel sauce (store-bought or homemade)


Making the Meringues:

  • In a mixing bowl, beat the egg whites with a pinch of salt until they form stiff peaks. Gradually add half of the granulated sugar while continuing to beat.
  • Using a spoon or an ice cream scoop, shape the meringue into oval-shaped “islands” and place them in a large skillet or shallow pan of simmering water.
  • Poach the meringues for about 2 minutes on each side until they are firm but not hard. Remove them with a slotted spoon and place them on paper towels to drain.

Preparing the Crème Anglaise:

  • In a separate bowl, whisk together the egg yolks and the remaining granulated sugar until pale and slightly thickened.
  • In a saucepan, heat the milk with the vanilla bean seeds (or vanilla extract) until it’s hot but not boiling. Remove the vanilla bean if using.
  • Gradually whisk the hot milk into the egg yolk mixture. Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens to the consistency of heavy cream.
  • Remove the Crème Anglaise from the heat and stir in the vanilla extract. Allow it to cool.

Assembling the Floating Islands:

  • Place the poached meringues on serving plates.
  • Drizzle the Crème Anglaise over the meringues, allowing it to pool around them.
  • Finish by drizzling a generous amount of caramel sauce over each island.

Serve and Enjoy:

Floating Islands are best served chilled. Garnish with a touch of grated chocolate or a sprinkle of toasted almonds for added texture and flavor.

A Healthy Twist

While Floating Islands are traditionally indulgent, you can enjoy a healthier version by using low-fat milk and reducing the sugar content in the Crème Anglaise. These modifications make it a delightful treat without compromising on taste.

Incorporate this dessert into your dinner party menu or savor it as a special treat on its own. “Exquisite Dessert Delight: The Art of Making Floating Islands” showcases the beauty of French pastry and is sure to impress your guests with its delicate flavors and stunning presentation.

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