Ingredients
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350 ml Milk
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1 Vanilla pod
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4 (divided) Large eggs
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170g (divided) Sugar
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Directions
Steps
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1
Done
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Make the Creme AnglaiseBoil the milk wwith the the vanilla pad- cut and grated with the interior also in the milk. Once boiling, turn off the heat and let rest 5 minutes. Remove the vanilla pod. |
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2
Done
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Separate the egg yolks and whites. Put the egg whites in a bowl to whisk later. Mix the egg yolks with 80g sugar. Add to the warm milk mixture and cook on low to thicken it, constantly stirring until it thickens. Place in a glass container in the refrigerator while preparing the rest. |
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3
Done
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Make the MeringueBoil water in a wide pan. Beat the egg whites in a mixer with a pinch of salt. Once peaks form, add 30g sugar and continue beating until smooth peaks form. Take 2 soup spoons and make canelle shapes with the meringue and drop them in the boiling water. Turn after 30 sec. Remove within 1 minute (otherwhise they will overcook). Place them on a paper towel to absorb the water. |
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4
Done
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Make the caramelPut 60 g sugar annd 2 Tbsp water in a small pan and cook until it caramilizes., aapprox. 5 min. Don't overstir. |
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5
Done
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Assembe the Ile FflottantePut the vanilla cream on the bottom of the serving plate/bowl, then put white meringue on top, and drizzle with caramel. |
