If you like custard, caramel and meringue, you will love this floating island recipe.

Floating island is a french dessert consisting of meringue floating on a custard. In this case I will serve the meringue floating on Spanish custard, or natillas. The outcome is incredibly delicious!

The ingredients are the same as those used in the traditional homemade custard recipe, but this time you use the egg whites to make the floating islands.

How to Make Floating Island on Spanish Custard

Spanish Custard (Natillas)

• In a large saucepan, pour 3 cups of whole milk and add in one cinnamon stick over medium-high heat ( level 7 on glass-ceramic ) until boiling.
• In a glass or a saucepan, pour 1 cup of whole milk and add in two tablespoons of cornstarch. Stir until dissolved.
• In a separate bowl, beat 8 egg yolks with an electric hand mixer with 6 tablespoons of granulated sugar and the milk with cornstarch. Keep beating until well combined.
• When the flavoured milk starts to boil, remove it from the heat.
• Pour the milk through a strainer into the bowl with the egg yolk mixture. And stir with a fork until well integrated.
• Pour the mixture in a saucepan and cook over low heat. With the help of a wooden spoon, stir continuously to keep the mixture from boiling and the yolks from curdling.
• When you see foam coming out, keep stirring until it disappears. When the foam is gone, the custard is done. Remove from the heat.
• Strain the custard into a deep bowl and put it to chill in the refrigerator. In the meantime, make both the meringue and caramel.

Meringue

• In a bowl, beat the egg whites with an electric stand / hand mixer until stiff peaks form. Tip: you will know stiff peaks are formed when you turn the bowl upside dow and the egg whites don´t fall.
• Keep beating the egg whites and gradually add the sugar. You will know the meringue is ready when sugar is completely dissolved. Set aside.

Caramel Sauce

• In a saucepan, add 2 tablespoons of sugar and a tablespoon of water and put it over high heat. Tip: don´t stir the sugar, just gently tilt and shake the saucepan until the sugar browns evenly. As soon as it gets brown, remove it from the heat.

Floating Island Assembly

• Take the custard out of the refrigerator and with the help of two large spoons make little meringue balls, that is, the islands. As soon as you shape the meringue ball, put it on top of the custard.
• Once you have all the meringue islands floating on top of the custard, take the saucepan with the caramel inside and spread it well on top of the dessert. Et voilà! You have just made floating islands!

Floating Island Recipe

This floating island recipe is made with meringue and spanish custard.

5 from 8 votes

Print Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Course Dessert

Cuisine French, Spanish

Servings 8 people

CALORIES 356 kcal

Ingredients

  

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Spanish Custard

• 1 litre whole cream milk
• 8 egg yolks
• 6 tbsp sugar
• 1 cinnamon stick
• 2 tbsp cornstarch

Meringue

• 6 egg whites
• 300 grams sugar 50 grams per egg white

Caramel Sauce

• 2 tablespoons sugar
• 1 tablespoon water

Instructions

 

Spanish Custard (Natillas)

• In a large saucepan, pour 3 cups of whole milk and add in one cinnamon stick over medium-high heat until boiling.
• In a glass or a saucepan, pour 1 cup of whole milk and add in two tablespoons of cornstarch. Stir until dissolved.
• In a separate bowl, beat 8 egg yolks with an electric hand mixer with 6 tablespoons of granulated sugar and the milk with cornstarch. Keep beating until well combined.
• When the flavoured milk starts to boil, remove it from the heat.
• Pour the milk through a strainer into the bowl with the egg yolk mixture. And stir with a fork until well integrated.
• Pour the mixture in a saucepan and cook over low heat. With the help of a wooden spoon, stir continuously to keep the mixture from boiling and the yolks from curdling.
• When you see foam coming out, keep stirring until it disappears. When the foam is gone, the custard is done. Remove from the heat.
• Strain the custard and put it to chill in the refrigerator while you make both the meringue and caramel.

Meringue

• In a bowl, beat the egg whites with an electric stand / hand mixer until stiff peaks form.
• Keep beating the egg whites and gradually add the sugar. You will know the meringue is ready when sugar is completely dissolved. Set aside.

Caramel Sauce

• In a saucepan, add 2 tablespoons of sugar and a tablespoon of water and put it over high heat. As soon as sugar browns evenly, remove it from the heat.

Assembly

• Take the custard out of the refrigerator and with the help of two large spoons make little meringue balls, that is, the islands. As soon as you shape the meringue ball, put it on top of the custard.
• Once you have all the meringue islands floating on top of the custard, take the saucepan with the caramel inside and spread it well on top of the dessert. Et voilà! You have just made floating islands!

NUTRITION

Calories: 356kcal | Carbohydrates: 61g | Protein: 10g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 210mg | Sodium: 96mg | Potassium: 253mg | Fiber: 0.2g | Sugar: 59g | Vitamin A: 470IU | Vitamin C: 0.02mg | Calcium: 188mg | Iron: 1mg

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