Ile flottante

Ile flottante

Preparation time: 15 min
Cooking time: 30 min
Serves 6



    • 2 cups of milk
    • 4 egg yolks
    • ½ cup of sugar
    • 1 vanilla pod

White in Snow:

  • 4 egg whites
  • ½ cup of sugar
  • 2 cups of milk for cooking




Place the egg yolks and the sugar in a salad bowl then whisk vigorously to blanch them.

Boil the milk with the vanilla pod in a CRISTEL® saucepan.

Once the milk is hot, pour over the yolks and return to the saucepan. Cook over low heat, stirring constantly with a spatula so that the yolks do not coagulate until 183°F.

Pour the custard into a container and let cool, stirring regularly.


White in Snow:

Whip the egg whites with the sugar to obtain a meringue.

Heat 1/2 l of milk to a simmer in the saucepan.

Using two large spoons, make quenelles then poach in the milk.

Cook 1 min on one side then turn over, and cook 1 min on the other side.

Drain the egg whites on absorbent paper.

Serve the cold cream with a snow white accompanied by a liquid caramel.

Bon appétit!


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