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Floating Island Recipe

This recipe for floating islands is made of meringue and spanish custard.
5 from 7 votes
Prep Time 10 mins
Cook Time 25 mins
Course Dessert
Cuisine French, Spanish
Servings 8 people
CALORIES 356 kcal


Spanish Custard

  • 1 litre full cream milk
  • 8 egg yolks
  • 100 grams sugar
  • 1 cinnamon stick
  • 1 tablespoons cornstarch


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

Caramel Sauce

  • 2 tablespoons sugar
  • 1 tablespoon water


Spanish Custard

  • In a saucepan, pour 800 ml. of milk and add one cinnamon stick. Put it over medium-high heat until it starts to boil.
  • Add one spoonful of cornstarch into the glass of milk ( 200 ml. ) and stir until it is well dissolved.
  • In a separate bowl, beat the egg yolks with an electric hand mixer together with the sugar and the glass of milk with cornstarch.
  • When the milk starts to boil, remove it from the heat and pour the milk mixture through a strainer into the bowl with the egg yolk mixture and stir with a fork.
  • Pour the mixture in a saucepan over low heat. 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.


  • 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.


  • 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!


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