Dessert
Îles Flottantes (Floating Islands / Eggs in Snow)
PrepPr20 minCookCk20 minTotalTot40 minServesSrv6Ca:PCa:P1:1.2
Ingredients
- 1 cup milk
- 1 1/2 cups heavy cream
- 1 tsp vanilla extract
- 6 large eggs (soy- and corn-free), separated
- 3/4 cup caster sugar (for meringue)
- 1/2 cup caster sugar (for crème anglaise)
Directions
- Simmer milk and cream with vanilla in a large pot over very low heat. Do not boil.
- Beat egg whites until stiff peaks form. Add 3/4 cup sugar gradually, whisking until thick and glossy.
- Spoon meringue into simmering milk mixture, cover, and cook on very low heat for 9–10 min. Transfer to drain.
- Strain milk mixture through a sieve and reserve for crème anglaise.
- Whisk egg yolks with 1/2 cup sugar until fluffy. Add reserved milk mixture and cook gently 3–4 min until slightly thickened.
- To serve, spoon crème anglaise into bowls and float poached meringues on top.
- Optional: garnish with melted berries or a drizzle of caramel.
Contribution
by metabolicsupremacyNutrition Facts
Per serving (1 of 6). Does not change when you scale ingredients.
- Calories 492.56666666666666
- Total Fat 167.1g
- Saturated Fat 95.1g
- Trans Fat 0.3g
- Polyunsaturated Fat 5.7g
- Monounsaturated Fat 12.6g
- Cholesterol 1753.3 mg
- Sodium 626.4 mg
- Carbohydrate 320g
- Sugar 318.1g
- Protein 52.7g
- Calcium 680.2 mg
- Phosphorus 798.1 mg
- Ca:P ratio 1:1.2
- Vitamin A 618 mcg
- B1 (Thiamin) 0.4 mg
- B2 (Riboflavin) 1.6 mg
- B3 (Niacin) 0.3 mg
- B5 (Pantothenic) 0.9 mg
- B6 0.3 mg
- Folate 213 mcg
- B12 4.4 mcg
- Zinc 4.7 mg
- Selenium 97.9 mcg
