Caramel Floating Island

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 !