Food Network: Ile Flottante

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Ile Flottante
Copyright 2004, Barefoot in Paris, All Rights Reserved

Ingredients
2 1/2 cups sugar, divided
1 cup water, divided
1 1/2 teaspoons pure vanilla extract, divided
1 1/2 cups (5 ounces) sliced almonds
8 extra-large egg whites, at room temperature
1/8 teaspoon kosher salt
1/4 teaspoon cream of tartar
Creme Anglaise, recipe follows

Instructions
Preheat the oven to 350 degrees F.

For the caramel, heat 1 1/2 cups of the sugar and 1/2 cup water in a small,
heavy-bottomed saucepan until the sugar dissolves. Cook over medium heat until the
syrup turns a warm caramel color. Don't stir, just swirl it in the pan. Off the
heat, add 1/2 cup water and 1/2 teaspoon of the vanilla; be careful, the syrup
will bubble violently. Stir and cook over high heat until the caramel reaches 230
degrees F (thread stage) on a candy thermometer. Set aside.

For the praline, combine the almonds with 1/4 cup of the caramel and spread them
on a sheet pan lined with parchment paper. Bake for 10 to 12 minutes, until the
almonds are lightly browned. Allow to cool at room temperature and then break up
in pieces.

Lower the oven to 250 degrees F. Line 2 sheet pans with parchment paper.

For the meringues, beat the egg whites, salt, and cream of tartar in the bowl of
an electric mixer fitted with the whisk attachment on medium speed until frothy.
Turn the mixer on high speed and add the remaining 1 cup of sugar. Beat until the
egg whites are very stiff and glossy. Whisk in the remaining teaspoon of vanilla.
With dessert spoons place 12 mounds of meringue on the parchment paper and bake
for 20 minutes, or until a cake tester comes out clean.

For serving, pour creme anglaise on the bottom of individual plates. Place a
meringue on top of each serving, drizzle with caramel sauce, sprinkle with
praline, and serve.
To make a day or two ahead, leave the caramel and praline at room temperature
and refrigerate the creme anglaise. Bake the meringues before guests arrive and
assemble the desserts just before serving.

Creme Anglaise:
4 extra-large egg yolks
1/2 cup sugar
1 teaspoon cornstarch
1 3/4 cups scalded milk
1 teaspoon pure vanilla extract
1 1/2 teaspoons Cognac
Seeds of 1/2 vanilla bean, optional

Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the
paddle attachment on medium-high speed for 3 minutes, or until very thick. Reduce
to low speed, and add the cornstarch.

With the mixer still on low, slowly pour the hot milk into the eggs. Pour the
custard mixture into a saucepan and cook over low heat, stirring constantly with a
wooden spoon, until thickened. The custard will coat the spoon like heavy cream.
Don't cook it above 180 degrees F or the eggs will scramble!

Pour the sauce through a fine strainer, add the vanilla extract, Cognac, and
vanilla seeds, if using, and chill.

Yield: 2 cups