15-Minute Île Flottante
Poached meringue clouds floating in silky vanilla custard — a French classic reimagined for weeknight elegance. No overnight chilling, no fancy equipment, just 10 minutes to dessert magic.
- Total time
- 15 min
- Servings
- 2
- Calories
- 185
- Protein
- 5g
Ingredients
- 1.5 cups whole milk
- 2 count egg yolks
- 3 tbsp granulated sugar
- ½ tsp vanilla extract
- 2 count egg whites
- 2 tbsp granulated sugar
Instructions
- 1
Heat milk in a small saucepan over medium until tiny bubbles form at the edge, ~3 minutes.
- 2
Whisk egg yolks with 3 tbsp sugar and vanilla until pale, about 1 minute.
- 3
Slowly pour hot milk into yolks while whisking constantly to temper them, then return mixture to pan.
- 4
Stir custard over medium-low heat until it coats the back of a spoon, ~4 minutes. Do not boil.
- 5
Strain custard through a fine sieve into a bowl. Set aside.
- 6
Beat egg whites in a clean bowl until soft peaks form, then add 2 tbsp sugar and beat until stiff and glossy, ~2 minutes.
- 7
Bring a pot of water to a gentle simmer. Using two spoons, shape meringue into 4 small ovals and gently slide them into water.
- 8
Poach meringues 2 minutes per side without stirring — they should puff and float.
- 9
Pour warm custard into bowls, carefully transfer meringues onto the surface, and serve immediately.
Tools you’ll need
- small saucepan
- whisk
- fine-mesh sieve
- medium mixing bowl
- medium pot
- two spoons
- shallow serving bowls
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