Ile-flotant

Ingredients:

Meringue

• 2.5 cups sugar, divided
• 1 cup water, divided
• 1.5 tsp vanilla extract, divided
• 1.5 cups (140 g) chopped almonds
• Whites of 8 large eggs, room temperature
• 1/8 tsp salt
• 1/4 tsp cream of tartar
• Crème anglaise, recipe below

English cream

• 4 large egg yolks
• 0.5 cups of sugar
• 1 teaspoon cornstarch
• 1 and 3/4 cups milk brought to a boil
• 1 tsp vanilla extract
• 1.5 teaspoons of cognac
• Seeds from half a vanilla pod (optional)

Preparation:

1. Preheat oven to 175°C.
2. To make caramelIn a small, heavy-bottomed saucepan, heat 1.5 cups sugar and 0.5 cups water until the sugar dissolves. Cook over medium heat until the syrup turns a warm caramel color. Don't stir, just swirl the pan. Turn off the heat, add 0.5 cups water and 0.5 teaspoon vanilla; be careful, as the syrup will bubble vigorously. Stir and cook over high heat until the caramel reaches 110°C (thread stage) on a candy thermometer.
3. To prepare pralineMix the almonds with 1/4 cup caramel and place on a parchment-lined baking sheet. Bake for 10-12 minutes, until the almonds are golden brown. Let cool at room temperature, then break the pralines into pieces.
4. Reduce oven temperature to 120°C. Line 2 baking sheets with parchment paper.
5. To prepare the meringueIn the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites with the salt and cream of tartar on medium speed until foamy. Increase the mixer speed to high and add the remaining 1 cup of sugar. Beat until the whites are very stiff and glossy. Stir in the remaining teaspoon of vanilla extract.
6. Using dessert spoons, drop 12 mounds of meringue onto parchment paper and bake for 20 minutes, or until a cake tester inserted into the meringue comes out clean.
7. For serving, pour crème anglaise into the bottom of individual serving bowls. Top each serving with meringues, drizzle with caramel sauce, sprinkle with praline, and serve.
8. If you are preparing the dessert 1-2 days in advance, leave the caramel and praline at room temperature, and store the crème anglaise in the refrigerator.
   
   
   Bake the meringues before guests arrive and assemble the desserts just before serving.
   
   
   

   English cream

   
   In the bowl of a stand mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium speed for 3 minutes, or until very thick. Reduce the mixer speed to low and add the cornstarch.
   
   While mixing on low speed, slowly pour in the hot milk. Pour the mixture into the saucepan and simmer over low heat, stirring constantly with a wooden spoon, until thickened. The custard should coat the spoon like heavy cream. Cook it to a temperature no higher than 180°F (82°C), otherwise the eggs will curdle!
   
   Strain the cream through a fine sieve, add vanilla extract, cognac and vanilla seeds, if using, and refrigerate.