Baking School In-Depth: Île Flottante

The origin of this beloved French dessert can be traced back to 1651, when François-Pierre de la Varenne, the father of classic French cuisine, recorded the first recipe in his cookbook Les Cuisinier François You can also find out more about the following: oeufs à la neige, or “eggs in the snow,” which was made without custard. He created egg white piles decorated with yolks. Over time, the egg yolks became part of a luscious vanilla custard called crème anglaise, creating the French dessert now considered a classic.

Our version stays true to this timeless dessert with its delightful combination of softly poached meringues atop a pool of crème anglaise. The crème anglaise begins its journey as the poaching liquid for the meringues and is transmuted into a rich and creamy custard, perfectly complementing the airy meringue. Candied Almonds are a great way to add sophistication and texture. Follow along as we guide you through the straightforward process of making these impressive and effortless Îles Flottantes.