Île flottante: crème anglaise, soft meringue and caramel, stress-free
A cloud of egg white floating on a vanilla crème anglaise, with a thread of caramel: the île flottante is the light dessert that ends a meal nicely. It seems intimidating because of the crème anglaise. With a properly adjusted induction hob, it's much simpler than you think.
- 6 people, 30 min preparation
- Custard at 82-84 °C, never boiled
- Egg whites poached, steamed or microwaved
- Prepare a few hours ahead
Appliance and settingInduction hob, steam oven or microwave
Ingredients
A great classic of family desserts
Floating island, also known as œufs à la neige when the egg whites are served in small balls, is a bistro dessert found on every table, from Paris to Namur. It uses only eggs, milk and sugar. Two stages need attention: the custard, which must never boil, and the cooking of the egg whites, which must stay gentle. An induction hob, which responds instantly, makes all this much easier.
The steps
- Separate the eggs. Put the whites in a large, clean, dry bowl, and the yolks in another bowl. A single drop of yolk would stop the whites from rising.
- Heat the milk. Split the vanilla pod in two, scrape out the seeds and put everything in a saucepan with the milk. Heat on level 6 until it just starts to shimmer, then switch off.
- Make the custard. Whisk the yolks with the 100 g sugar for 2 minutes, until the mixture turns pale. Remove the vanilla pod, then pour the hot milk over the yolks while whisking. Return everything to the saucepan on level 4. Stir constantly with a wooden spoon, in figures of eight, for 8 to 10 minutes. As soon as the custard coats the spoon, remove from the heat.
- Cool quickly. Immediately pour the custard into a cold bowl to stop the cooking. Cover with cling film pressed onto the surface, leave to cool, then chill in the fridge for at least 2 hours.
- Whisk the egg whites. Add the pinch of salt and beat with an electric whisk. When they become frothy, add the sugar in three additions. Keep going until they are stiff and glossy: when you turn the bowl upside down, nothing should move.
- Cook the egg whites. Choose your method (see the table below). On the hob: bring a mixture of half milk, half water to a gentle simmer on level 4. Lower in large spoonfuls of egg white, 1 minute on each side, then drain on a clean cloth.
- Make the caramel. In a small saucepan, put the sugar and water on level 6, without stirring. When the caramel turns golden blond, remove it from the heat: it will keep darkening on its own.
- Assemble. Pour the well-chilled custard into serving dishes, place the egg whites on top and drizzle with a thread of caramel. Sprinkle with toasted almonds if you like.
Appliance settings
| Step | Appliance and mode | Setting | Duration |
|---|---|---|---|
| Heat the milk | Induction hob | Setting 6 | 5 to 6 min |
| Custard | Induction hob | Level 4, never boiling (82-84 °C) | 8 to 10 min |
| Poached egg whites | Induction hob | Level 4, liquid barely simmering | 1 min per side |
| Steamed egg whites | Steam oven or combi steam oven | 90 °C, 100% steam, in buttered ramekins | 8 to 10 min |
| Microwaved egg whites | Microwave | 800 W, one spoonful at a time on a plate | 20 to 30 s |
| Caramel | Induction hob | Level 6, without stirring | 6 to 8 min |
Some hobs offer a “keep warm” function or a very low setting of around 70 °C: handy for keeping the milk warm without boiling it while you whisk the yolks.
Variations
- With pink pralines : crush pink pralines and scatter them over the whites in place of the caramel.
- With speculoos : a Belgian touch, with crumbled spéculoos on top and a pinch of cinnamon in the custard.
- Large floating island : cook all the whites in a caramelised savarin mould, 25 minutes in a bain-marie at 150 °C, then turn out onto the custard.
- Coffee or chocolate custard : add 1 tablespoon of instant coffee, or 50 g of dark chocolate, to the warm milk.
Storage
Custard keeps well 2 days in the fridge, covered with clingfilm pressed onto the surface. Cooked whites keep for a few hours in the fridge, set on a rack. So prepare everything in the morning for the evening, but only assemble and pour the caramel just before serving. This dessert does not freeze.
Always keep a cold bowl beside the saucepan when making custard. As soon as it coats the spoon, pour it in straight away: the heat of the pan would be enough to curdle it. And for steaming the whites, if you have a steam oven, it is the most consistent method: you'll find the right steam settings in our recipe for steamed salmon.
Which appliance?
For a custard, you mainly need a hob precise and stable on low settings, that responds immediately when you lower the power.
A 3-zone induction hob with booster
Siemens EU611BJB5E (iQ100, booster on all three zones, 17 settings), Bosch PUJ611BB5E (Series 4, 28 cm zone up to 3.7 kW on booster), Candy CIS633DTT1 (booster on each zone, power limit adjustable from 12 to 32 A).
From €449.99 to €499.99
Induction to start with
The Hisense HI6311BSCE, three zones and booster up to 3,600 W, to switch from ceramic to induction without breaking the bank.
299,99 €
Flexible and connected zone
The Samsung NZ63B6056GK has a FlexZone Plus zone, slider controls and Wi-Fi.
759,99 €
No fitted kitchen? The Beko FSE58301BC (50 cm) cooker combines a three-zone induction hob and a 60-litre multifunction oven, for €599.99.
Public prices checked on 15 October 2026: the product page is the reference, and Nimesclub members often get a reduced price. An induction hob needs a suitable connection: have it checked by an electrician.
Induction hobs in store
Induction Hob SIEMENS EU611BJB5E€499.00
Hob BOSCH PUJ611BB5E€499.00
SAMSUNG NZ63B6056GK Induction Hob€759.00
Induction hob CANDY CIS633DTT1€449.00
Hob HISENSE HI6311BSCE€212.00
Cooker BEKO FSE58301BC€599.00Power levels, compatible cookware, mistakes to avoid: it's all in our guide cooking with induction. And for another seasonal dessert, try the Belgian apple tarte Tatin.
Frequently asked questions
My custard has curdled, what should I do?
It has overheated and the yolks have started to cook into lumps. Pour it immediately into a cold container and blend it for 30 seconds with a hand blender: it often becomes smooth again. Next time, take it off the heat as soon as it coats the spoon.
How do I know if the custard is cooked?
Dip a wooden spoon and draw a line with your finger across the back: if the line stays clear, the custard is ready. With a thermometer, it should be between 82 and 84 °C, never higher.
Why do my whites collapse after cooking?
They have been overcooked or poached in water that boils too hard. Water that barely simmers, or gentle steaming, gives whites that stay nicely risen.
The right oven makes all the difference
Steam ovens, pyrolytic ovens, induction hobs: come and see them at our Temploux store, or ask our expert salesperson for advice.
Read next
RecipeBelgian apple Tarte Tatin: Jonagold and Boskoop apples, caramel on the tray, baked in the ovenMelting, caramelised apples, a crisp pastry, a spectacular unmoulding: the Tarte Tatin is the quintessential autumn dessert. With Belgian apples, Jonagold for sweetness and Boskoop for structure, a caramel made on the tray and a well-judged oven bake, it's within your reach.1 h 20 · Medium · 8 pers.
Cooking tipCooking on induction: cookware, booster, flexible zones, the right settings and mistakes to avoidInduction is fast, precise and easy to clean, but it doesn't work like an old electric hob or gas. Which pans, which setting for simmering or searing, what the booster and flexible zones are for, and which mistakes to avoid: here's everything we explain in store every week.6 min read
RecipeHomemade quiche Lorraine: a crisp pastry, never soggyA golden shortcrust that crunches, a wobbly bacon-and-egg filling, and that's it: the true quiche Lorraine is a simple dish. The only challenge is the tart base staying soft. With the right heat from the base and a blind bake, it turns crisp every time.1 h 20 · Easy · 6 servings