Îles flottantes

Name: Îles flottantes
Cook time: 45 min
Total time: 315 min
Yield: 4
Cuisine: French
Ingredients: 1 vanilla bean; 4 medium sized egg; 500 ml semi skimmed milk; 80 g granulated sugar; 45 g powdered sugar; 1 tl lemon juice; 4 el caramel syrup

Îles flottantes: foam balls in custard.

Ingredients

Kitchen Stuff

1 mixer
1 baking paper

Directions

Halve the vanilla pod lengthwise and scrape out the marrow with a knife tip. Split the eggs.
Bring the milk to the boil with the stick and marrow in a pan. Leave on for 5 minutes on low heat. Mix the egg yolks and sugar in a large bowl.
Remove the vanilla pod from the milk. Pour some hot milk into the egg yolk mixture with a whisk.
Gradually add the rest of the milk. Pour the mixture into the pan and allow to thicken on a low heat for 5 minutes to thin custard (it should not boil).
Stir occasionally. Put the custard in a bowl, let it cool for 30 minutes and put it in the fridge for at least 4 hours.
Sift the icing sugar. Beat the egg white with the powdered sugar and the lemon juice for 5 minutes until the protein forms shiny, rigid peaks.
Bring a frying pan with water to a boil, turn the heat down and let it boil gently. Spoon a large bread roll of the egg white foam with a wet spoon.
Dip the spoon with foam in the soft-boiling water. Repeat this 3 times and poach the bread rolls 3 to 4 minutes. Turn halfway.
Take out with a slotted spoon and place on baking paper.
Divide the custard over glasses and carefully place a protein foam ball in the middle.
Carefully pour caramel syrup over the bread and serve.