Meringue Snowballs in Custard—also known as Île Flottante or “Floating Islands”—is a beautiful French dessert that combines airy, cloud-like meringues floating on smooth, creamy vanilla custard. The contrast of textures—the soft, sweet meringue and the silky, rich custard—makes this dish elegant yet comforting. Perfect for holidays or special dinners, it’s as pretty as it is delicious.
Ingredients
For the Custard (Crème Anglaise):
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2 cups whole milk
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1 teaspoon vanilla extract or 1 vanilla bean (split and scraped)
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4 large egg yolks
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⅓ cup granulated sugar
For the Meringue Snowballs:
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4 large egg whites, room temperature
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½ cup granulated sugar
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¼ teaspoon cream of tartar or a pinch of salt
For Garnish (optional):
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Caramel sauce or toasted almonds
Cooking Time
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Prep time: 15 minutes
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Cook time: 20 minutes
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Chill time: 1 hour
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Total time: 1 hour 35 minutes
Serving
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Serves 4
Instructions
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Make the Custard:
Heat milk in a medium saucepan with vanilla over medium heat until steaming but not boiling.
In a separate bowl, whisk egg yolks and sugar until pale and thick.
Slowly pour half the hot milk into the yolk mixture while whisking constantly to temper the eggs.
Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 5–7 minutes). Do not boil.
Strain the custard through a fine sieve into a bowl. Cover and chill in the refrigerator. -
Make the Meringue:
Beat egg whites and cream of tartar (or salt) with an electric mixer on medium speed until foamy.
Gradually add sugar, one tablespoon at a time, increasing the speed to high until stiff, glossy peaks form. -
Poach the Meringues:
Bring a large saucepan of water to a gentle simmer (not boiling).
Using a large spoon, scoop mounds of meringue and carefully lower them into the water. Poach for about 1 minute on each side until puffed and firm.
Remove with a slotted spoon and set on a paper towel to drain. -
Assemble the Dessert:
Pour chilled custard into shallow bowls. Gently place the meringue snowballs on top.
Drizzle with caramel sauce or sprinkle with toasted almonds if desired.
Tips
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For extra flavor, infuse the milk with orange peel or cinnamon before making the custard.
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If you prefer, bake the meringues at 250°F (120°C) for 25 minutes instead of poaching.
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Serve the dessert slightly chilled for the best texture.
Nutrition (per serving)
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Calories: 250
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Fat: 8g
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Carbohydrates: 32g
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Protein: 10g
Meringue Snowballs in Custard is a light yet luxurious dessert—sweet clouds of meringue gently resting on a pool of silky vanilla cream. It’s timeless, elegant, and sure to impress anyone lucky enough to taste it.
