Floating Islands (Ile Flottante)

1. 1

   In a bowl, beat the egg whites and the confectioners sugar until very stiff. This may take some time.

2. 2

   Bring the milk, granulated sugar, and vanilla to a boil. Reduce heat to a simmer.

3. 3

   Shape the beaten egg whites into the size and shape of a small egg, and drop into the simmering milk. Poach for 2 minutes, then turn and poach the other side for 2 minutes. You should be able to do 2 to 4 at a time, depending on the size of your pot. When done, remove with a SLOTTED spoon, and drain on a paper towel. Place on a deep serving dish.

4. 4

   Beat the egg yolks (you might want to use just half of them) until thick and pale. Slowly add hot milk (the poaching liquid from above), stirring constantly. Do NOT allow to boil. Pour this custard around the poached egg whites.

5. 5

   To serve, scoop up one of the floating islands, and serve with a tablespoon (or two) of the sauce. Serve lukewarm or chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.