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Loading...A beloved bistro classic, this elegant French dessert features pillowy meringue islands gently poached in milk and served floating atop a pool of silky vanilla crème anglaise, finished with a thread of warm caramel. Light, delicate, and surprisingly simple to prepare, it is the perfect way to end a rich meal.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 320 kcalCalories
- 10 gFat
- 4 gSaturated Fat
- 48 gCarbs
- 0 gFiber
- 45 gSugar
- 10 gProtein
- 120 mgSodium
- 220 mgPotassium
- 190 mgCalcium
- 0.4 mgIron
- 1 mgVitamin C
- 240 mcgVitamin A
Ingredients
For the crème anglaise
- 2 cups (480 ml) whole milk
- 1 vanilla bean, split and scraped (or 1 tsp pure vanilla extract)
- 4 large egg yolks
- 1/3 cup (65 g) granulated sugar
- Pinch of fine sea salt
For the meringue islands
- 4 large egg whites, at room temperature
- 1/2 cup (100 g) granulated sugar
- 1/2 tsp pure vanilla extract
- Pinch of fine sea salt
For the caramel topping
- 1/2 cup (100 g) granulated sugar
- 2 tbsp water
- Few drops of fresh lemon juice
Directions
- Prepare the crème anglaise: In a saucepan, heat the milk with the split vanilla bean (seeds and pod) over medium heat until it just begins to simmer, then remove from the heat and let infuse for 10 minutes.
- In a bowl, whisk the egg yolks with the sugar and salt until pale and slightly thickened. Slowly pour the warm milk into the yolks while whisking constantly, then return the mixture to the saucepan.
- Cook the custard over low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon (about 170°F / 77°C); do not let it boil. Strain through a fine-mesh sieve into a bowl, add the vanilla extract if using instead of the bean, and chill until cold.
- Make the meringue: In a clean, dry bowl, beat the egg whites with the salt on medium speed until soft peaks form. Gradually add the sugar, beating on high, until stiff, glossy peaks form. Beat in the vanilla extract.
- Bring a wide pan of milk or water to a gentle simmer. Using two large spoons, shape the meringue into 4 oval quenelles and carefully lower them into the liquid. Poach for about 1 minute per side, turning gently, until firm and puffed. Lift out with a slotted spoon and drain briefly on a paper towel.
- Make the caramel: Combine the sugar, water, and lemon juice in a small heavy saucepan over medium heat. Cook without stirring until the mixture turns a deep amber color, swirling the pan occasionally.
- Assemble: Pour the chilled crème anglaise into 4 shallow bowls. Carefully place a poached meringue island in the center of each.
- Drizzle the warm caramel over the meringues in thin threads (or let it cool briefly and break into brittle shards to scatter on top). Serve immediately.
Cook’s Notes
- Use room-temperature egg whites and a spotlessly clean, grease-free bowl for maximum meringue volume.
- Never let the crème anglaise boil or it will curdle; if it overheats, quickly whisk in an ice cube to cool it down and rescue the texture.
- Poach the meringues in a wide pan so they keep their shape and cook evenly; the liquid should barely simmer, never a rolling boil.
- Make the caramel right before serving so it stays fluid enough to drizzle in delicate threads over the islands.
- For extra flavor and crunch, sprinkle toasted slivered almonds, praline powder, or a few fresh raspberries around the bowl before serving.
