Michelle
Food adventures continue!

Dessert edition!

France is represented by île flottante. Custard and caramel! 61 countries in and I’ve made custard and caramel a few times. I’m getting better but not at 100% success rate for either yet. Delicious practice though! This was my first time poaching meringue. Less fussy than baking and much faster!

#AroundTheWorld #CulinaryAdventures #Food #Cooking #France
Nov 11 at 1:58amWeb
Show threadBrian GettlerNov 11
@ThunderHoney Looks great! My wife's family (western France) always refers to them in the plural (les îles flottantes). It's one of the repertoire of fairly quick and easy desserts my mother-in-law regularly dips into, though I've never seen her add the almonds and caramel. Also, I love that you're just splitting the eggs in two to make two distinct pieces before bringing them back into a single dish.
Show threadMichelleNov 11
Thanks! We commented as we were enjoying them that they are deconstructed scrambled eggs! I do a baked meringue with lemon curd that uses the same philosophy. The caramel is crunchy! Some variations make little caramel ornaments separately and then use them as toppers (cages, springs) but this recipe just called for drizzling. It cracks like crème brûlée! Interesting to see the variations!