Floating Island Dessert, also known as Île Flottante, is a classic French dessert featuring fluffy poached meringues floating on rich vanilla custard and finished with a golden caramel drizzle. This elegant no-bake dessert is perfect for holidays, dinner parties, and special occasions. With a light texture and a beautiful presentation, Floating Islands offer a balance of sweet, creamy, and airy elements. Make this traditional French recipe at home with simple ingredients like eggs, milk, sugar, and vanilla.

This classic French dessert features delicate poached meringues floating on a silky vanilla custard (crème anglaise) and finished with a golden caramel drizzle. Light yet rich, it’s a stunning dish that’s surprisingly simple to make at home.

Ingredients

For the Floating Islands:

1 ⅓ cups white sugar (267g)
6 eggs
2 cups whole milk (500ml)
1 teaspoon cornstarch
1 pinch salt
1 teaspoon vanilla extract, paste, or seeds from a vanilla pod

For the Caramel Topping:

⅓ cup white sugar (67g)
3 tablespoons water

Instructions

Make the Meringues:

Separate the eggs, reserving yolks for the custard later.
Whip the egg whites until foamy. Gradually add 1 cup of sugar, one tablespoon at a time, while whipping, until stiff peaks form.
Add the cornstarch and salt, continuing to whip until the meringue is thick and glossy.
Heat the milk and vanilla in a large, deep frying pan or saucepan over medium heat until just before boiling.
Shape the meringue using two spoons, forming smooth oval shapes.
Poach the meringues in the hot milk for about 2 minutes on each side. Do not overcrowd the pan.
Transfer the poached meringues to a plate lined with paper towels. Cool and refrigerate for at least 2 hours.

Make the Crème Anglaise (Custard):

Strain the milk used for poaching, and top up to 2 cups if necessary. Heat gently.
Whisk egg yolks with the remaining ⅓ cup sugar until pale and thick.
Temper the yolks by slowly adding a little hot milk, whisking constantly. Gradually add the rest of the milk.
Return the mixture to the saucepan and cook over low heat, stirring constantly until the custard thickens enough to coat the back of a spoon.
Cover the custard with plastic wrap touching the surface to prevent a skin from forming. Cool completely before refrigerating.

Make the Caramel and Assemble:

Spoon chilled custard into serving bowls.
Place one or two poached meringues on top of the custard.
Prepare the caramel: Heat sugar and water over medium-high heat until it turns a deep amber color.
Quickly drizzle the hot caramel over the meringues in thin streams.

Tips

Use fresh eggs for the best meringue stability.
Work quickly with caramel as it hardens fast.
Keep the milk below boiling to prevent the meringues from breaking apart.
Poach meringues in batches to avoid overcrowding the pan.

Variations and Substitutions

Flavor the custard with almond or coffee extract instead of vanilla.
Add texture by sprinkling toasted almonds or crushed praline over the finished dish.
Use maple syrup for a caramel alternative with a deeper flavor.

FAQs

Can I make Floating Islands ahead of time?
Yes, you can prepare the meringues and custard a day ahead. Assemble and drizzle with caramel just before serving.

What if my caramel hardens too quickly?
Simply reheat it gently until it liquefies again.

Can I bake the meringues instead of poaching?
Traditionally they are poached, but you can bake them at low temperature (250°F/120°C) if you prefer a different texture.

Serving Suggestions

Serve with fresh berries or a fruit coulis for a refreshing touch.
Dust lightly with powdered sugar before drizzling the caramel for an elegant finish.
Pair with a small espresso or dessert wine for a sophisticated presentation.

Why You’ll Love This Recipe

This Floating Island dessert balances airy meringue, creamy custard, and crunchy caramel for a beautiful contrast of textures and flavors. It’s a showstopping dish that feels light yet luxurious, perfect for special occasions, holidays, or an impressive dinner party finale.