Iles flottantes

Our Française knows that, having mastered the daunting crème anglaise (custard), the world is her sauceboat. Chocolate sauce, coffee sauce, praline sauce, vanilla ice cream, crème pâtissière and crème au beurre are all derivatives and variations. Floating islands, also known as oeufs à la neige (snowy eggs), is an impressive, billowing dessert that happily uses up the egg whites left over from the custard-making process. I always make my ‘islands’ in the m