Ile Flottante With Pink Praline

Meringue on top of cream Anglaise topped with chopped pink praline in a glass: Close up

5 from 14 reviews

If you look for an elegant and sophisticated dessert, for example, on Valentine's Day, this Ile flottante recipe is a good way to go! It is an easy and delicious gluten-free dessert made in less than 50 minutes. Plus, there is a make-ahead option!



For creme Anglaise:

  • 11.5 fl oz (340 ml) whole milk
  • 3.5 fl oz (105 ml) whipping cream
  • 1 vanilla bean, split lengthwise
  • 4 large egg yolks (70 g) egg yolks
  • 5 tablespoons (70 g) granulated sugar

For the meringue:

  • 4 large egg whites (150 g) egg whites, at room temperature
  • 6 1/2 tablespoons (90 g) caster sugar
  • 1/2 teaspoon lemon zest
  • 1.2 oz. (35 g) Pink Praline

For the decoration:

  • 0.5 oz. (15 g) chopped pink praline


  1. To make creme Anglaise, heat milk, whipping cream, scraped vanilla seeds, and the rest of the vanilla bean in a small, heavy-bottomed saucepan. In a separate bowl, mix egg yolks and sugar with a hand whisk. Add the hot milk/cream mixture, stir and pour back in the saucepan. Cook over medium heat, constantly stirring with the whisk. It takes about 2 to 3 minutes when the custard starts thickening, and it reaches the temperature of 181 F/83 C (use a candy thermometer). Take the saucepan out of the heat and cool down the bottom of the pan in a cold "bain-marie." Remove the empty vanilla bean from the ready custard. Cover with plastic film in contact and refrigerate.

  2. To make the meringue, preheat the oven to 300 F/150 C. Beat egg whites with an electric mixer until frothy. Gradually add sugar and whisk at high speed until the meringue is stiff and glossy. Add crushed pink praline with lemon zest and mix with a rubber spatula. Place one large tablespoon of the meringue on a baking sheet covered with parchment paper. Continue with the rest of the whites (you will get 6 mounds). Bake for about 5 minutes and let cool afterward.

  3. To serve Ile flottante, pour creme Anglaise on the bottom of martini glasses and place the meringue on top of each serving. Sprinkle with chopped pink praline and serve.


  1. Check the readiness of creme Anglaise with a cooking thermometer. If you do not have it, cook the mixture for about 2-3 minutes on medium heat.
  2. To make a cold "bain-marie," pour cold water into a large bowl, add some ice. It is necessary to stop cooking the vanilla custard.
  3. Make Pink Praline yourself or purchase pink crushed pralines.
  4. Make-ahead option: make the meringue and refrigerate for up to 3 hours. Prepare creme Anglaise in advance and keep in the fridge for up to 2 days. Then serve Ile flottante dessert in a minute. 


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