Floating island – classic French dessert

  • Fullsteam Oven
  • Cooking cycle: P01S / S01 / Steaming
  • 10 min
  • Cakes and desserts

Ingredients (serves 4)

Baking tin 26 cm


  • Egg whites 4 pcs.
  • Candy sugar 140 g

English cream

  • Egg yolks 4 pcs.
  • Icing sugar 60 g
  • Milk 3.2% 125 ml
  • 36% cream 125 ml
  • Stick of vanilla ½


  • Cane sugar 150 g
  • Water 10 ml



  • Beat the egg whites for 10 minutes until they thicken adding the sugar one batch at a time.
  • Transfer to a tin or cups greased with a dash of oil.
  • Steam the meringues in the oven on the Steam Cooking / P01S cycle for 10 minutes, until chewy.
  • While the meringues are steaming, prepare the English cream.

English cream

  • Beat the egg yolks with the icing sugar and the seeds from the vanilla stick to blend.
  • Warm up cream and milk slightly, but do not bring them to a boil, then pour gently into egg yolks.
  • Next, strain it through a fine-mesh sieve.
  • Cook over a low heat until the cream thickens (do not bring it to a boil at 85°C).
  • Cool the sauce.


  •  Mix sugar and water in a bowl, transfer to a saucepan, melt and simmer without stirring until a sugar syrup is formed and then caramel (be careful not to burn the sugar).


  • Pour the sauce into a bowl, place the meringues on top. Top the whole dish with caramel and garnish with some extras. You can add nuts and raisins.

Chef's suggestion:

You can replace the vanilla stick with half a teaspoon of natural extract or a packet of about 8g of real vanilla sugar.

See other recipes for
FullSteam oven