Caramel Floating Island

recipe

• Step 1
  Prepare the caramel. In a pot, add the sugar (180g for 1 floating island), a splash of water & a pinch of salt. Mix until the sugar is dissolved, then bring to a simmer, over medium heat. Let the caramel cook without stirring.
• Step 2
  Once the caramel has lightly browned, stir it occasionally until it turns amber, then remove it from the heat.
• Step 3
  While the caramel is still hot, carefully pour it in a cake mould (we used a 18cm diameter dish here). Set aside in the refrigerator to cool until the caramel is hard.
• Step 4
  Separate the egg whites from the yolks.
• Step 5
  In a mixing bowl, add : the egg whites & a pinch of salt. Whisk them until they begin to form peaks. Gradually add the sugar (60g for 1 floating island).
• Step 6
  Add the egg whites to the mould lined with caramel.
• Step 7
  Place the mould in a high-sided ovenproof dish & fill it with hot water. Cover with a lid or aluminum foil and bake for 15 mins at 160°C.
• Step 8
  Remove the grains from the vanilla bean and set aside.
• Step 9
  In a pot, heat the milk (set 3 tablespoons aside) with the vanilla seeds & bean. Stir and bring to a gentle boil.
• Step 10
  Meanwhile, in a bowl, mix : the cornstarch & cold milk set aside.
• Step 11
  In a mixing bowl, add the egg yolks & sugar* (70g for one floating island). Whisk until white & slightly frothy. *Check out our tips for this step
• Step 12
  Add the cornstarch / milk mixture & mix.
• Step 13
  When the milk comes to a boil, gradually pour it into the egg/sugar mixture, while stirring constantly.
• Step 14
  After 15 min, remove the dish from the oven and remove the lid. Bake for another 30 min at 160°C.
• Step 15
  Pour the cream back into the pot, over low heat & continue cooking while stirring. Set aside to cool in the refrigerator for at least an hour.
• Step 16
  Once cooked through, remove the floating island from the oven & plunge it into cold water to cool.
• Step 17
  In a hot pan, add the almonds & roast them for 2 min, over high heat, stirring constantly until golden brown. Set aside.
• Step 18
  Once cooled, take the by flipping it upside down on a shallow dish.
• Step 19
  Pour the cold custard around the floating island. Add any remaining caramel from the bottom of the mold & sprinkle with the toasted slivered almonds. Enjoy !