Fluffy Egg Cloud Custard
Île flottante reimagined as a 25-minute weeknight dessert: silky vanilla custard topped with pillowy poached meringue clouds. One pot, zero fuss, maximum elegance.
- Total time
- 25 min
- Servings
- 4
- Calories
- 245
- Protein
- 7g
Ingredients
- 2 cups whole milk
- 1 tsp vanilla extract
- 4 count egg yolks
- 5 tbsp granulated sugar
- 3 count egg whites
- 1 tbsp cornstarch
- 3 cups water
- 2 tbsp sliced almonds or shaved chocolate (optional garnish)
Instructions
- 1
Heat milk in a saucepan over medium until small bubbles form at the edges, ~5 minutes. Stir in vanilla.
- 2
Whisk egg yolks with 3 tbsp sugar until pale, ~90 seconds. Slowly pour hot milk into yolks while whisking constantly.
- 3
Return mixture to saucepan over medium-low. Whisk in cornstarch, stirring constantly until it coats the back of a spoon, ~4 minutes. Pour into a shallow bowl.
- 4
Bring water to a gentle simmer in a wide saucepan. Beat egg whites with remaining 2 tbsp sugar until stiff peaks form, ~2 minutes.
- 5
Using a spoon, gently drop meringue clouds into simmering water, cooking 2 minutes per side until just set but still fluffy. Transfer to a plate with a slotted spoon.
- 6
Divide custard among bowls and top each with a meringue cloud. Garnish with almonds or chocolate if desired. Serve immediately.
Tools you’ll need
- saucepan
- wide saucepan or shallow pan for poaching
- whisk
- shallow serving bowl
- slotted spoon
- 4 serving bowls
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