French · Dessert
Floating Island Meringue Pudding
A lightened take on the French classic île flottante, built on skimmed milk instead of whole milk and cream so the pillowy poached meringue and silky custard stay true to the original while landing far lower in calories. A whisper of cornstarch steadies the custard without extra yolks, and a thin amber caramel shard with toasted almonds keeps the finish authentic.
$1
25 minsPrep
12 minsCook
97 minsTotal
HardLevel
Nutrition per serving
169Calories
9gProtein
5.3gFat
20.7gCarbs
17.9gSugar
0.4gFiber
93mgSodium
148mgChol
1.4gSat Fat
221mgPotassium
133mgCalcium
0.5mgIron
0.7mcgVitamin B12
0.9mgVitamin C
0gPolyol
0gAllulose
0.7gAlcohol
Goes well with
Chamomile Tea
local
Sauternes
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Warm the skim milk with half the vanilla in a wide pan over low heat until steaming but not boiling.
2
Whisk the egg whites to soft peaks, then add half the sugar and whisk to a glossy, stiff meringue.
3
Using two spoons, shape the meringue into 4 small quenelles and poach them gently in the warm milk for 90 seconds per side, then lift onto a paper-lined plate to drain.
4
Strain the poaching milk; whisk the egg yolks with the remaining sugar and cornstarch in a bowl, then slowly pour in the hot milk while whisking.
5
Return the mixture to the pan and stir constantly over low heat (do not boil) until it coats the back of a spoon, about 3-4 minutes.
6
Pass the custard through a sieve into two small pots and chill for at least 1 hour until set to a light nappe.
7
Just before serving, float the poached meringue quenelles on top of the chilled custard.
8
Melt the remaining sugar in a dry pan until amber, drizzle thin caramel threads over the meringues, and scatter with toasted slivered almonds.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6 oz170g warmed for poaching skim milk
- 1 7/81 7/8 egg whites, whisked to stiff peaks (60g)
- 1 2/31 2/3 egg yolks, whisked (27g)
- 0.6 oz16g divided between meringue and custard sugar white
- 0.1 oz4g vanilla extract
- 0.1 oz4g whisked into custard to stabilise it lighter cornstarch
- 0.2 oz6g toasted, slivered almond
- 0.4 oz10g dry-caramelised to a thin amber shard sugar white
