Reviews Add Rating & Review 113 Ratings 5 star values: 28 4 star values: 33 3 star values: 34 2 star values: 15 1 star values: 3
Back to Ile Flottante with Caramel All Reviews for Ile Flottante with Caramel - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 35 mins total: 2 hrs 30 mins Servings: 10 Yield: Serves 10 mxd106255_0211_ileflott1.jpg
Ingredients MERINGUE Safflower oil, for pan 9 large egg whites, room temperature (reserve 4 yolks for crème anglaise) 1 teaspoon cream of tartar 1/4 teaspoon kosher salt (we use Diamond Crystal) 1 cup plus 2 tablespoons superfine sugar 2 teaspoons pure vanilla extract CRÈME ANGLAISE 1 1/4 cups whole milk 3/4 cup heavy cream 1/2 vanilla bean, split lengthwise 4 large egg yolks 3 tablespoons granulated sugar Pinch of kosher salt CARAMEL 1 cup granulated sugar
Cook’s Notes Meringue can be refrigerated for up to 3 hours. Crême anglaise can be refrigerated for up to 2 days.
Gallery Read the full recipe after the video.
Recipe Summary prep: 35 mins total: 2 hrs 30 mins Servings: 10 Yield: Serves 10 mxd106255_0211_ileflott1.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 35 mins total: 2 hrs 30 mins Servings: 10 Yield: Serves 10
Recipe Summary
prep: 35 mins total: 2 hrs 30 mins
Servings: 10 Yield: Serves 10
prep: 35 mins
total: 2 hrs 30 mins
prep:
35 mins
total:
2 hrs 30 mins
Servings: 10
Yield: Serves 10
10
Serves 10
mxd106255_0211_ileflott1.jpg
mxd106255_0211_ileflott1.jpg
Ingredients
Ingredients
Safflower oil, for pan 9 large egg whites, room temperature (reserve 4 yolks for crème anglaise) 1 teaspoon cream of tartar 1/4 teaspoon kosher salt (we use Diamond Crystal) 1 cup plus 2 tablespoons superfine sugar 2 teaspoons pure vanilla extract
1 1/4 cups whole milk 3/4 cup heavy cream 1/2 vanilla bean, split lengthwise 4 large egg yolks 3 tablespoons granulated sugar Pinch of kosher salt
1 cup granulated sugar
Directions
Meringue: Preheat oven to 375°F. Brush a 10-to-12-cup Bundt pan with oil, and invert onto a paper towel to drain excess.
Bring a kettle of water to a boil. Beat egg whites, cream of tartar, and salt with a mixer on medium speed until soft peaks form. Beat in superfine sugar, 1 table- spoon at a time, gradually increasing speed to high, until stiff, glossy peaks form, 3 to 4 minutes. Reduce speed to low and beat in vanilla.
Transfer meringue to pan, pressing to remove air pockets. Smooth with a small offset spatula. Set Bundt pan in a roasting pan; transfer to oven. Carefully pour boiling water into roasting pan until it’s 2 inches up sides of Bundt pan. Bake until meringue is puffed and lightly browned, about 20 minutes. Transfer Bundt pan to a wire rack. Let cool completely.
Crème Anglaise: Combine milk and cream in a saucepan. Scrape vanilla seeds into pan, and add pod. Bring to a simmer over medium heat. In a heatproof bowl, whisk together egg yolks, granulated sugar, and salt. Pour half of milk mixture into yolk mixture, whisking constantly. Return entire mixture to pan and cook over medium heat, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 5 minutes. Strain through a fine-mesh sieve into a bowl. Press plastic wrap directly onto surface (to prevent a skin from forming) and refrigerate until cool, about 2 hours. Meanwhile, unmold meringue onto a cake plate; refrigerate until ready to serve.
Caramel: Fill a medium bowl with cold water. Heat granulated sugar and 3 tablespoons water in a small saucepan over high, swirling, until sugar dissolves. Bring to a boil and cook, swirling occasionally, until mixture is dark amber in color, 3 to 6 minutes.
Reduce heat to medium. Carefully stir in 1/2 cup water (mixture will spatter), and swirl to combine. Cook until caramel reaches 220° on a candy thermometer. Remove from heat. Dip bottom of pan into bowl of cold water to stop cooking. Drizzle caramel over meringue (it should pool on cake plate), then slice and transfer to serving plates. Serve with crème anglaise. (Meringue can be refrigerated, uncovered, up to 3 hours. Crème anglaise can be refrigerated in an airtight container up to 2 days.)
Cook’s Notes Meringue can be refrigerated for up to 3 hours. Crême anglaise can be refrigerated for up to 2 days.
Cook’s Notes
Meringue can be refrigerated for up to 3 hours. Crême anglaise can be refrigerated for up to 2 days.
Reviews
Add Rating & Review 113 Ratings 5 star values: 28 4 star values: 33 3 star values: 34 2 star values: 15 1 star values: 3
Reviews
Add Rating & Review 113 Ratings 5 star values: 28 4 star values: 33 3 star values: 34 2 star values: 15 1 star values: 3
Add Rating & Review
113 Ratings 5 star values: 28 4 star values: 33 3 star values: 34 2 star values: 15 1 star values: 3
113 Ratings 5 star values: 28 4 star values: 33 3 star values: 34 2 star values: 15 1 star values: 3
113 Ratings 5 star values: 28 4 star values: 33 3 star values: 34 2 star values: 15 1 star values: 3
5 star values: 28 4 star values: 33 3 star values: 34 2 star values: 15 1 star values: 3
All Reviews for Ile Flottante with Caramel
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Ile Flottante with Caramel
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
