Ile Flottante: Meringue Clouds Floating in Creme Anglaise
Servings: 6
Prep Time: 30 minutesmins
Cook Time: 1 hourhr
Total Time: 1 hourhr30 minutesmins
Sweet and crunchy meringues float in creme anglaise and crunchy almond clusters for a showstopping delicious dessert. This is a great recipe for entertaining!
Ingredients
For the meringues:
3/4cup+ 1 cup sugar
1/4cup+1/2 cup water
1/2tsp+ 1 tsp vanilla extract
5ozsliced almonds
4extra large egg whitesyou use the yolks for the creme anglaise below
1/16tsp salt
1/8tspcream of tartar
For the creme anglaise:
4egg yolks
1/2cupsugar
1tspcornstarch
1cupscalded milkheated to 180 degrees F
1tspamaretto liqueur
seeds of 1 vanilla bean
Instructions
Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper.
In a saucepan, combine 3/4 cup sugar and 1/4 cup water over medium heat. Cook until it takes on a caramel color, about 20 minutes (be sure to check on it frequently). Remove the caramel from the heat, stand back, and add 1/2 cup water and 1/2 tsp vanilla. Cook the caramel to 230 degrees F on a candy thermometer, then take the caramel off the heat. Quickly stir in the almonds and spread it all out onto the sheet pan. Bake for 15 minutes, until the almonds are brown and toasty. Let the praline almonds cool, then break it into shards.
Lower the oven temperature to 250 degrees F. Line 2 sheet pans with parchment paper.
To make the meringues, beat the egg whites, salt, and cream of tartar in a stand mixer fitted with the whisk attachment, for about a minute until frothy. Bump the speed up to high and slowly pour in 1 cup of sugar. Beat to stiff glossy peaks. Whisk in the remaining teaspoon of vanilla. With dessert spoons place small mounds of meringue on the parchment paper and if desired (this is untraditional, but I like to do it), flick little peaks up. Bake for 20 minutes, until a toothpick comes out clean.
To serve the dish, pour the creme anglaise on the bottom of individual plates. Place a meringue on top, sprinkle with praline almond shards, and serve.
To make the creme anglaise, beat together the egg yolks and sugar for about 3 minutes on medium high until the mixture gets thick and turns a pale yellow color. Reduce the speed to low, and stir in the cornstarch.
With the mixer on medium low, slowly pour the scalded milk into the egg mixture. Pour the custard into a saucepan and cook over medium low heat, stirring constantly with a spatula (and don’t forget to reach into the corners). Cook until the creme anglaise reaches about 170 degrees F and thickens slightly (keep in mind this isn’t a very thick sauce). Don’t cook it above 180 degrees F or the eggs will scramble!
Pour the sauce through a fine meshed strainer, and add the amaretto and vanilla seeds. Chill the creme anglaise until ready to serve.