Floating Island Dessert : French Île Flottante
This delightful French dessert features airy poached meringue “islands” floating atop a smooth vanilla custard (crème anglaise), all drizzled with golden caramel.
It’s naturally gluten-free and surprisingly simple to prepare.
Floating Island Dessert (Île Flottante): A Light and Elegant French Classic
This is my kids absolute favorite dessert — and I have to admit, I’m completely obsessed with it too!
There’s something magical about this Floating Island (Île Flottante): airy clouds of melt-in-your-mouth meringue gently resting on a silky vanilla custard, all topped with a drizzle of golden caramel. Every spoonful is pure comfort and elegance.
Traditionally, the meringue is poached in simmering milk or water, but there’s also a super convenient method using the oven or even the microwave.
Today, I’m sharing with you my go-to recipe: it’s easy, foolproof, and quick to make.
No stress, no fancy techniques — just a beautiful dessert ready in under 30 minutes, using ingredients you probably already have in your kitchen.
And the best part? No waste! You can freeze the leftover egg whites for later.
Serve your floating island with caramel sauce, some chopped nuts, or a drizzle of melted chocolate… It’s pure heaven on a plate!
Ingredients for a Homemade Floating Island (Serves 4)
Creating the perfect Île Flottante at home is easier than you think. Here’s everything you’ll need for both the silky vanilla custard and the airy meringue “islands,” along with a rich caramel topping.
For the Vanilla Custard (Crème Anglaise) and Meringue:
- 400 ml whole milk (about 1 2/3 cups)
Use whole milk for a richer, creamier custard. You can substitute 2% milk, but the texture will be slightly lighter and less velvety. - 3 fresh eggs
Separate the yolks and whites: the yolks go into the custard, while the whites will be whipped into meringue.
💡 Tip: Let the eggs come to room temperature before using — the whites will whip up better, creating a fluffier meringue. - 90 g granulated sugar (about 7 tablespoons)
Divide this amount: use around 60 g (5 tablespoons) to sweeten the custard and the remaining 30 g (2 tablespoons) for the meringue. This balance ensures both components are perfectly sweet without being overpowering. - 1 vanilla bean
Split the bean and scrape out the seeds to infuse your milk with natural vanilla flavor. It adds a warm, authentic aroma that takes this dessert to the next level.
(You can substitute 1 teaspoon of pure vanilla extract if needed.)
For the Caramel Topping:
- 60 g granulated sugar (about 5 tablespoons)
Gently melt the sugar over medium heat to create a golden caramel. Watch closely — you’re aiming for a deep amber color without burning or turning bitter. - 4 tablespoons water
This helps dissolve the sugar at the beginning.
Important: Once the sugar starts to caramelize, do not stir — this prevents crystallization and gives you a smooth, glossy caramel.
How to Make Classic Floating Island (Île Flottante) Step by Step
This elegant French dessert is easier than it looks! Follow these simple steps to create your own light and creamy Floating Island, complete with fluffy meringue, smooth vanilla custard, and golden caramel drizzle.
1. Make the Vanilla Custard (Crème Anglaise)
- Heat the milk : Pour 400 ml (about 1 2/3 cups) of whole milk into a saucepan. Add a vanilla bean that has been split and scraped (or 1 tsp of vanilla extract). Slowly bring the milk to a gentle boil, then immediately remove from heat.
- Whisk the egg yolks and sugar : In a mixing bowl, whisk together 3 egg yolks and 60 g (about 5 tablespoons) of sugar. Whip until the mixture becomes pale and slightly frothy — this helps create a smooth, rich custard.
- Temper the eggs with hot milk : Slowly pour the hot milk into the egg yolk mixture in a thin stream, whisking constantly. This gradual process prevents the eggs from scrambling.
- Cook the custard : Return the mixture to the saucepan. Cook over low heat, stirring constantly with a wooden spoon or heatproof spatula. The custard is ready when it thickens slightly and coats the back of the spoon — do not let it boil.
- Cool the custard : Pour the finished custard into a clean bowl. Cover it with plastic wrap, placing the wrap directly on the surface to prevent a skin from forming. Let it cool completely at room temperature, or chill it in the refrigerator.
2. Prepare the Poached Meringue (Microwave Method)
- Whip the egg whites : In a clean mixing bowl, beat the 3 egg whites with 30 g (about 2 tablespoons) of sugar until stiff peaks form. The mixture should be glossy and firm.
- Prep the ramekins : Lightly grease small ramekins (or cups), then sprinkle with a little sugar. This prevents the meringue from sticking.
- Fill and cook in the microwave : Spoon the meringue into the ramekins, filling them about ¾ full. Microwave each ramekin individually for about 20 seconds at medium power (600W). The meringue will puff up and gently set.
3. Assemble and Serve
- Pour the custard : Spoon the cooled vanilla custard into serving bowls or shallow dessert dishes.
- Add the meringue “islands” : Carefully remove the cooked meringue from the ramekins and place one “island” on top of the custard in each bowl.
- Drizzle with caramel : In a small saucepan, melt 60 g (about 5 tablespoons) of sugar with 4 tablespoons of water over medium heat. Let it cook without stirring until it turns a golden amber color. Immediately drizzle the hot caramel over the meringue just before serving.
Pro Tips for Perfect Floating Island (Île Flottante)
Want your dessert to turn out light, smooth, and absolutely irresistible? These essential tips will help you get there every time:
- Use Room Temperature Eggs : Take your eggs out of the fridge about 30 minutes before using. This helps the egg whites whip up with better volume and texture.
- Separate Eggs Carefully : Make sure not a single drop of yolk gets into the whites — even a tiny bit can prevent them from whipping properly. If it happens, start over.
- Whip Gradually : Begin beating the egg whites on low speed, then gradually increase to medium-high. Add the sugar little by little to help stabilize the meringue.
- Don’t Overbeat : Stop once you reach stiff peaks. Over-whipping can make the meringue dry and cause it to collapse after cooking.
- Add Hot Milk Slowly : When combining the hot milk with the egg yolks, pour it in a thin stream while whisking constantly. This keeps the yolks from scrambling.
- Watch the Temperature : For the custard, don’t go above 180°F (82°C). Any hotter, and the mixture may curdle.
- Fixing a Lumpy Custard : If your custard turns out a bit lumpy, don’t worry! Blend it briefly with an immersion blender, then strain it through a fine mesh sieve.
- For a Richer Color : Use farm-fresh or free-range eggs for a naturally deeper yellow custard — it looks and tastes even better!
- Want a Creamier Texture? Swap half the milk for heavy cream or add a small amount of cornstarch to thicken the custard just slightly.
Floating Island FAQs
- Can I make Floating Island ahead of time?
Absolutely! You can prepare the custard and meringue several hours in advance. Just keep them separate in the fridge and assemble right before serving to maintain that airy meringue texture and smooth custard.
- How do I store the custard?
Pour it into an airtight container and press plastic wrap directly onto the surface to prevent a skin from forming. It will keep in the fridge for 2 to 3 days. Don’t freeze it — custard doesn’t freeze well and may separate.
- Can I use plant-based milk?
Yes! Almond, oat, or soy milk are good options. Choose an unsweetened, enriched version for best results. The taste will be a bit different but still delicious.
Other desserts to try
Heavenly Homemade Floating Island: A Classic French Dessert Made Easy
This delightful French dessert features airy poached meringue “islands” floating atop a smooth vanilla custard (crème anglaise), all drizzled with golden caramel.
Ingredients
For the Vanilla Custard and Meringue:
- 400 ml whole milk about 1 2/3 cups
- 3 fresh eggs
- 90 g granulated sugar about 7 tablespoons
- 1 vanilla bean
For the Caramel Topping:
- 60 g granulated sugar about 5 tablespoons
- 4 tablespoons water
Instructions
Make the Vanilla Custard (Crème Anglaise)
- Heat the milk : Pour 400 ml (about 1 2/3 cups) of whole milk into a saucepan. Add a vanilla bean that has been split and scraped (or 1 tsp of vanilla extract). Slowly bring the milk to a gentle boil, then immediately remove from heat.
- Whisk the egg yolks and sugar : In a mixing bowl, whisk together 3 egg yolks and 60 g (about 5 tablespoons) of sugar. Whip until the mixture becomes pale and slightly frothy — this helps create a smooth, rich custard.
- Temper the eggs with hot milk : Slowly pour the hot milk into the egg yolk mixture in a thin stream, whisking constantly. This gradual process prevents the eggs from scrambling.
- Cook the custard : Return the mixture to the saucepan. Cook over low heat, stirring constantly with a wooden spoon or heatproof spatula. The custard is ready when it thickens slightly and coats the back of the spoon — do not let it boil.
- Cool the custard : Pour the finished custard into a clean bowl. Cover it with plastic wrap, placing the wrap directly on the surface to prevent a skin from forming. Let it cool completely at room temperature, or chill it in the refrigerator.
- A glass sauce boat filled with creamy homemade vanilla custard (crème anglaise), placed on a decorative napkin surrounded by fresh berries including raspberries, strawberries, and blueberries. A spoon rests nearby, and a floral arrangement in the background adds a fresh, inviting touch
Prepare the Poached Meringue (Microwave Method)
- Whip the egg whites : In a clean mixing bowl, beat the 3 egg whites with 30 g (about 2 tablespoons) of sugar until stiff peaks form. The mixture should be glossy and firm.
- Prep the ramekins : Lightly grease small ramekins (or cups), then sprinkle with a little sugar. This prevents the meringue from sticking.
- Fill and cook in the microwave : Spoon the meringue into the ramekins, filling them about ¾ full. Microwave each ramekin individually for about 20 seconds at medium power (600W). The meringue will puff up and gently set.
- Four individual ramekins filled with freshly whipped meringue, ready to be cooked in the microwave. The meringue has a smooth, glossy texture with soft peaks, and the ramekins are arranged on a microwave turntable
Assemble and Serve
- Pour the custard : Spoon the cooled vanilla custard into serving bowls or shallow dessert dishes.
- Add the meringue “islands” : Carefully remove the cooked meringue from the ramekins and place one “island” on top of the custard in each bowl.
- Drizzle with caramel : In a small saucepan, melt 60 g (about 5 tablespoons) of sugar with 4 tablespoons of water over medium heat. Let it cook without stirring until it turns a golden amber color. Immediately drizzle the hot caramel over the meringue just before serving.
