A to Oui: I is for Île Flottante 🇫🇷

A French classic dessert of poached vanilla meringue floating on silky crème anglaise, finished with caramel or spun sugar.

Traditionally, Île Flottante (“floating island”) is poached in milk. The milk gently cooks the meringues while also becoming infused with vanilla, and that same milk is then used to make the crème anglaise. Custard!

Basically a cloud having a custard bath.

This wasn’t my favourite French dessert to eat, but I loved learning the techniques behind it—and that spun sugar made all the sticky fingers worthwhile. ✨

Confession: I think the kitchen wore more spun sugar than the dessert did. 😄 But when those delicate strands finally came together, it was completely worth the effort.