I’ve been stressing over this week’s recipe assignment because of the meringue. Not as to making it but what to make it in. Dorie’s version requires a springform pan, and my springform pan is warped. So, I switched the baking method for my meringue islands and settled on using Ina Garten’s recipe for ile flottante, which also incorporated making almond brittle from sliced almonds. (I used slivered) As for the sea of custard, I followed Dorie’s creme anglais recipe but used two-thirds of a vanilla bean instead of extract to flavor the cream.
Both Dorie and Ina made this dessert sound effortless, but it was too involved for my liking. Even if I hadn’t made Ina’s almond brittle, there seemed to be way more babysitting for the creme anglais and the meringes. I’d rather spend more time plating the dessert and eating it than standing over the stove waiting for custards to thicken or meringues to dry out. Nevertheless, my sister and her friends ate bowlfuls of this dessert with gusto, especially the creme anglais! However, I don’t think I’ll be making this again unless I really have tons of time and patience on my hands.
These floating islands were made for French Fridays with Dorie, a group of bloggers who are cooking their way through Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.