Madeleine Kamman

Old-fashioned Floating Island

Preparation info
  • FFR—

    6 to 8

    servings
    • Difficulty

      Easy

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

This was one of my mother’s glorious desserts and remains the one favorite dessert of all French people. It is, to this day, served in many Michelin three-star French restaurants. The combination of ice-cold custard and warm almond meringue island with the slightly bitter caramel is particularly attractive.

Ingredients

For the custard

  • 8 large egg yolks
  • ½ cup granulated sugar
  • Pinch of

Method

To make the custard, mix together the egg yolks, sugar, and salt in a sauteuse pan; gradually add the scalded milk and thicken over medium-high heat, stirring constantly to obtain a custard (see techniques). Add the vanilla and strain into a bowl. Stir at regular intervals until cool to prevent the formation of a skin. Deep chill.

Butter a 3-cup