Culpeper House

Here Lives A Man with a Pan

Puddings

Îles flottantes

Toby

Ingredients

For the meringue

  • 6 free-range egg whites
  • 180g caster sugar, plus 2 tbsp for poaching

For the caramel

  • 200g caster sugar

For the crème anglaise

  • 500ml milk
  • 1 vanilla pod, split, seeds scraped
  • 6 free-range egg yolks
  • 80-120g caster sugar, depending on how sweet you like it

Method

  1. To make the crème anglaise, in a saucepan, bring the milk to the boil with the vanilla seeds and pod. Remove the pan from the heat, cover and leave to infuse for 10 minutes.
  2. Use a balloon whisk to beat the egg yolks with 80g of the sugar until thick and creamy. Bring the milk back to the boil and pour it onto the yolk mixture, whisking continuously.
  3. Pour the mixture back into the pan and cook over a low heat, stirring continuously with a spatula, until the custard thickens slightly (see Roux’s Rules). Don’t overheat or the custard will scramble. Strain through a sieve into a clean bowl, discarding the vanilla pod (wash and dry the pod and use to flavour sugar). Taste and adjust the sweetness with additional sugar, if you like, then cover with a sheet of baking paper touching the surface to prevent a skin forming. Set aside.
  4. For the meringue, beat the egg whites with an electric mixer until frothy, then add the sugar in 3-4 additions, beating well between additions. Continue to whisk until the meringue is firm, smooth and glossy, forming stiff peaks (see Roux’s Rules in tips).
  5. Bring a large wide pan of water, sweetened with the remaining 2 tbsp caster sugar, to a gentle simmer. Scoop out an island of meringue with a large spoon (see Roux’s Rules), then plunge the spoon into the simmering water. The island should come off the spoon and poach in the liquid. Flip it over after 2-3 minutes to cook on both sides. Continue until all the meringue is used (you should get 4 large islands). Once cooked, gently lift te islands out of the liquid with a slotted spoon and put them on a rack to cool and drain.
  6. To make the caramel, heat a heavy pan over a medium heat. Add the remaining 200g caster sugar and cook, stirring as needed, until the sugar melts (see Roux’s Rules). Increase the heat to medium-high and cook until the caramel turns golden brown.
  7. To serve, divide the vanilla crème anglaise among bowls. Top with a meringue floating island, then drizzle over the caramel. Serve straightaway.