Floating island (île flottante)

Floating island (île flottante): poached egg whites, light as clouds, floating on a vanilla custard. A delicate dessert that is surprisingly light, and ideal for using up egg whites.

Prep: 20 min  |  Cook: 15 min  |  Serves: 4  |  Difficulty: Medium

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, using the quantities listed. Household measures (spoonfuls, whole items) use average weights. 200 kcal · 10 g protein · 28 g carbohydrate · 5 g fat

Ingredients

• 4 eggs
• 50 cl milk
• 70 g caster sugar
• 1 vanilla pod
• 1 tbsp sugar for the caramel

Method

1. Make a custard with the milk, egg yolks, sugar and vanilla.
2. Whisk the egg whites to stiff peaks with a little sugar.
3. Poach spoonfuls of the whites for 1 minute in simmering milk.
4. Place the whites on the custard and drizzle with caramel.

Nutritional benefits

The poached whites are fat-free (pure protein), and the custard is made with milk rather than cream. It is one of the lightest desserts in classic pâtisserie, and the ideal way to use up egg whites.

Variations and swaps

• With pink praline.
• Coffee-flavoured.
• On a red berry coulis.
• With flaked almonds.

Storage and making ahead

Keeps for 1 day in the fridge; add the caramel at the last moment so it stays crisp.

💡 Good to know

Poach the whites in milk that is barely simmering, never boiling: too hot and they puff up, then collapse and turn rubbery.

Read more

Discover more vegetarian recipes · gluten-free recipes.

The foods in this recipe: eggs · milk · sugar · vanilla pod · caramel.

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