Ile Flottantes

This day last year I was in Paris. After a hearty bean stew full of sausage, bacon and ribs in a bistro beside our hotel that coincidentally happened to be on the Guardian's list of best cheap eats in Paris, we ordered Il Flotantes (translates to Floating Islands) for desert. Served in a shallow enamel dish, it was a curious looking thing. Squares of mallowy meringue drenched in caramel floated on a sweet custard. Simple, homely, stunning.

I can't believe it has taken this long for me to make it at home. It's perfect after a heavy meal and great for those with a simple palette.

From Ed Kimber's  Patisserie Made Simple

For the Custard
400ml full fat milk
100ml single cream
5 egg yolks
80g caster sugar
2 tsp vanilla bean paste or 1 vanilla bean

For the Meringue 
3 egg whites
100g caster sugar
1L semi skimmed milk

For the Caramel 
100g caster sugar

1. For the custard. Heat the cream and milk in a pan with the vanilla bean split lengthways or the vanilla bean paste until almost boiling.
2. Beat the egg yolks and sugar with a whisk in a bowl. Add the hot milk in a continuous stream whisking constantly.
3. Pour back into the saucepan whisking constantly over a gentle heat until the custard thickens to the consistency of single cream- not as thick as traditional custard.
4. Pour into a clean bowl and leave to cool completely in the fridge.
5. For the meringue beat the egg whites until stiff peaks form. Add the sugar a tablespoon at a time until the meringue is glossy.
6. Put the semi skimmed milk in a large wide saucepan and heat to barely simmering. Using two tablespoons dipped in cold water, shape the meringues into ovals- called quenelles.
7. Slide into the warm milk and cook in batches for around 10 minutes with the lid on, turning them half way through.
8. Take the meringues out with a slotted spoon and leave to drain on kitchen paper.
9. When you are ready to serve, make the caramel. Put half of the sugar in a large saucepan and heat over a low heat until melted. Add the rest of the sugar sprinkling evenly oven the melted sugar. Heat the caramel until medium brown.
10. To serve, ladle the custard into a shallow bowl. Top with two meringue "islands" and drizzle over the caramel sauce.