Makes 1 large island and serves 8-10
Safflower oil, for pan
For the meringue
9 large egg whites, room temperature (reserve 4 yolks for making creme anglaise)
1 teaspoon cream of tartar
1 cup plus 2 tablespoons superfine sugar
2 teaspoons pure vanilla extract
For the Creme Anglaise(makes about 1 1/2 cups)
1 1/4 cups whole milk OR canned coconut milk I decided to try a substitution for the milk.
3/4 cup heavy cream OR canned coconut milk. I decided to try a substitution for the milk.
1/2 vanilla bean, split lengthwise
4 large egg yolks
3 tablespoons granulated sugar
For the Caramel
1 cup granulated sugar
1/2 cup plus 3 tablespoons water
Considered a "floating island", an ile flottante with caramel is a light and fluffy dessert. Not rich by any stretch of the imagination, this dessert is sure to polish off a heavy meal with pizazz. In the February issue of Martha Stewart Living, (refer to page 24 From My Home To Yours) Martha discusses the art of meringue making.
Even though I'm not a meringue lover, I find this dessert to be very striking. Everyone else in the family loves meringue. When I say loves, I mean loves. So tomorrow morning when they wake up, they are in for a treat. Ile flottante with caramel for breakfast? Why not?! One of the many things that I love about Martha is that she never tells you when or where to eat your dessert ;)
Superfine sugar is called for and guess what? I didn't have it. I found out that I can pulse regular granulated sugar for a minute or two to re-create it.