île Flottante with Mocha Crème Anglaise and Nutmeg

For the Caramel

• 1 cup (200 g) sugar
• 1 tbsp butter

Make the caramel: Heat the sugar in a heavy saucepan and add 3 tbsp water. Don’t stir. Let the sugar melt and stir in the butter (with a wooden spoon!) only once the sugar begins to color at the edges. Take the caramel off the heat when it has turned the color of tea.

Be careful with this next step especially, as the caramel is really very hot.

Place a sheet of parchment paper o