Floating Island

🛒Ingredients (Grocery List)

Vanilla Custard Sauce

• 2 cups Milk

• 1 tbsp Vanilla Sugar or 1 Vanilla bean, seeds scraped

• Pinch of Salt

• 4 large Egg Yolks

• 1/2 cup Sugar

Meringue

• 6 large Egg Whites

• Pinch of Salt

• 1/2 cup Sugar

Caramel

• 1 1/2 cups Sugar

• Juice of 1/2 Lemon

• 1/2 cup Water

Praline

• 1/4 cup Caramel

• 1 1/2 Sliced Almonds

🍴Serves: 5 to 6

⏰Prep Time: 10 min

⏱️Cook Time: 30 min

🥣Instructions

1. Preheat the oven to 275 degrees.

2. Make the Vanilla Custard Sauce: In a bowl, beat the Egg Yolks with the Sugar until thick and light. Whisk in half the hot Milk, then whisk the mixture back into the remaining Milk. Place over low heat and cook, stirring constantly with a wooden spoon, until the custard thickens slightly. Remove the pan from the heat and let the custard cool completely. Scrape into a bowl and set in a larger bowl of ice water. Cover and refrigerate.

3. Make the Meringue: Beat the Egg Whites with the Salt until foamy. Gradually add the Sugar and beat at high speed until stiff and glossy. Place a large mound of Meringue on the parchment paper with soup spoons and bake for 20 minutes, or until a cake tester comes out clean.

4. Make the Caramel: In a medium saucepan, combine the Sugar with the Lemon Juice and the Water. Cook over medium-high heat, bring to a simmer, and cook, stirring often, until the Sugar dissolves. Reduce the heat to medium, partly cover the pan, and continue cooking until the Sugar turns medium amber. Set aside.

5. Make the Praline: Preheat the oven to 350 degrees. Combine the Almonds with 1/4 cup of the Caramel and spread them on a sheet pan lined with parchment paper. Bake for 10 to 12 minutes, until the almonds are lightly browned. Allow to cool at room temperature and then break up in pieces.

6. For serving, pour the Vanilla Custard Sauce on the bottom of individual plates. Place a meringue or two on top of each serving, drizzle with Caramel sauce, sprinkle with praline and serve.