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Recipe Category / Sweets / Desserts

Floating islands with caramel sauce


For the caramel sauce

  • In a small heavy pan, add the sugar and place over high heat. Cook for a few minutes, until the sugar melts and takes on an orange color.
  • Remove from heat and carefully add 3 tablespoons of water – Be careful not to burn yourselves.
  • Stir until the mixture is smooth. Set aside until it cools completely.

For the islands

  • Beat the egg whites and vanilla extract in a mixer on high speed, using the whisk attachment until fluffy. Add the icing sugar a little at a time until you create a meringue with stiff, shiny peaks.
  • Brush 4 baking cups or pudding cups with some sunflower oil.
  • Gently transfer the meringue to a pastry bag and fill the baking cups half way.
  • Place the baking cups in a pan. Pour enough boiling water into the pan until it reaches halfway up the sides of the baking cups.
  • Cover pan with a lid or some aluminum foil. Place over medium heat so that the water is gently simmering.
  • Cook for 10-12 minutes. Remove the baking cups from the water while it is still hot. Run a thin knife between the meringue and baking cup to release it and carefully turn over on to a baking sheet.
  • Allow them to cool at room temperature.

For the crème anglaise

  • Combine the milk, heavy cream and 4 tablespoons sugar in a pot.
  • Slice the vanilla in half, lengthwise and scrape out the seeds.
  • Add both the seeds and pod to the pot and bring to a boil over medium to low heat. Remove from heat and allow mixture to cool slightly.
  • In a bowl, whisk the egg yolks, 75 g sugar and corn starch. Keep whisking until the mixture is completely combined and turns a little white in color.
  • Remove the vanilla pod from the pot. Add the egg mixture to the warm milk mixture and place back on low heat for 4-5 minutes. Whisk continuously until the crème thickens enough to coat the backside of a spoon. When ready, remove from heat, transfer to a bowl and refrigerate.

To serve

  • Pour some chilled crème anglaise in serving dish. Carefully add the meringue over it. Drizzle with caramel sauce and sprinkle with pistachio nuts.
  • Serve immediately.
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Nutrition information per 100 gr.

Calories (kcal)
10 %


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Total Fat (g)
12 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fat (g)
17 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Total Carbs (g)
10 %


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars (g)
24 %


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein (g)
9 %


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibre (g)
2 %


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

Sodium (g)
2 %


A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo

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