Ile Flottante
Serves: 6
Darlene Legros
1 January 1970
Based on User reviews:
50
Spice
46
Sweetness
44
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2.5 cups
Sugar (divided)1 cup
Water (divided)1.5 tsps
Pure Vanilla Extract (divided)1.5 cups
Almond (5 ounces sliced)1 tsp
Kosher Salt1 tsp
Cream Of TartarDirections:
1
Preheat the oven to 350 degrees F
2
For the caramel, heat 1 1/2 cups of the sugar and 1/2 cup water in a small, heavy-bottomed saucepan until the sugar dissolves
3
Cook over medium heat until the syrup turns a warm caramel color
4
Don't stir, just swirl it in the pan
5
Off the heat, add 1/2 cup water and 1/2 teaspoon of the vanilla; be careful, the syrup will bubble violently
6
Stir and cook over high heat until the caramel reaches 230 degrees F (thread stage) on a candy thermometer
7
Set aside
8
For the praline, combine the almonds with 1/4 cup of the caramel and spread them on a sheet pan lined with parchment paper
9
Bake for 10 to 12 minutes, until the almonds are lightly browned
10
Allow to cool at room temperature and then break up in pieces
11
Lower the oven to 250 degrees F
12
Line 2 sheet pans with parchment paper
13
For the meringues, beat the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment on medium speed until frothy
14
Turn the mixer on high speed and add the remaining 1 cup of sugar
15
Beat until the egg whites are very stiff and glossy
16
Whisk in the remaining teaspoon of vanilla
17
With dessert spoons place 12 mounds of meringue on the parchment paper and bake for 20 minutes, or until a cake tester comes out clean
18
For serving, pour creme anglaise on the bottom of individual plates
19
Place a meringue on top of each serving, drizzle with caramel sauce, sprinkle with praline, and serve
20
To make a day or two ahead, leave the caramel and praline at room temperature and refrigerate the creme anglaise
21
Bake the meringues before guests arrive and assemble the desserts just before serving
22
Creme Anglaise: 4 extra-large egg yolks 1/2 cup sugar 1 teaspoon cornstarch 1 3/4 cups scalded milk 1 teaspoon pure vanilla extract 1 1/2 teaspoons Cognac Seeds of 1/2 vanilla bean, optional Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, or until very thick
23
Reduce to low speed, and add the cornstarch
24
With the mixer still on low, slowly pour the hot milk into the eggs
25
Pour the custard mixture into a saucepan and cook over low heat, stirring constantly with a wooden spoon, until thickened
26
The custard will coat the spoon like heavy cream
27
Don't cook it above 180 degrees F or the eggs will scramble! Pour the sauce through a fine strainer, add the vanilla extract, Cognac, and vanilla seeds, if using, and chill
28
Yield: 2 cups