Ile Flottante

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Very nice presentation! My kids loved it but my husband and I found it too sweet. I would cut way back on the sugar!

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A KEEPER of a recipe. Loved the ALMOND PRALINE! The creme anglaise tastes like ice cream. The caramel gave me trouble. I was able to mix some of the caramel with the almonds to make the praline. But, the caramel hardened and so I could not pour it over the meringue. Actually, I prefer NOT to pour the caramel over the meringue. The presentation is so beautiful. You can see my photos on my 9/18/11 blog post, Baking is my Zen.

What I've learned about the caramel: Take it off the stove BEFORE the time indicated (about 10 degrees before. It is still cooking when you take it off the stove. But, as I mentioned, I prefer not to drizzle the caramel over the meringue.

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For the people struggling with the Caramel getting grainy (or sugary as some put it, that's because of crystallization. You must be sure not to stir it (or agitate it too much once it comes to a boil. Stir only until the sugar melts. Then brush down the sides of the pot with a wet pastry brush to wash away any sugar crystals clinging to the side of the pot. Also, when you add the second 1/2 cup of water to make the sauce, only stir until it's incorporated. Do not stir while you're bringing it up to 230 degrees. When in doubt with cooking sugar, don't stir, just tilt the pan and swirl it a bit. Good luck!

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I've made this many times, and it always generates rave reviews. You can be creative with your choice of liquor at the end, allowing for different flavor combinations. This is always a hit.

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i made this dessert after tonights dinner & it was sooooo delicious. we all fell in love and i know i will be making these for YEARS to come. delicious delicious declicious. the only tricky part is the caramel. mine turned out great but i saw some of the other reviews had problems. however, the secret is to turn your fire low & be very patient & keep a constant eye on it. It will take about 10 minutes- but keep an eye on it the entire time! dont leave for one second. once it turns brown, take it off the fire & then proceed with the recipe.

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Very, very delicious . . .However, I can't get the caramel sauce right. I use a candy thermometer, but my sauce doesn't stay a liquid and the almonds never really get brown in the oven, just sugary.. which again is due to the caramel sauce. Can someone please give me some hints? Approx how long should it take for the initial liquid to turn golden and then how long before 230? I appreciate anyone's advice!

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i noticed on the show she used amaretto not cognac. May change the flavor a bit.

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This version of floating islands is very manageable(ex: baking meringue instead of poaching. The custard, however, was extremely sweet (and I usually have quite the sweet tooth. I also used both recommended measurements of vanilla and cognac at the end. I'd cut down on both next time.

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Very elegant presentation and light, but really sweet!

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This is so comforting and delicious! Try not to drink the sauce! It's heavenly. The combination of airy meringue, creamy sauce and crunchy prailine is just perfect. We loved it!