Ile Flottante (Ina Garten) Recipe

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Ile Flottante (Ina Garten)
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Ingredients
15
Count
Nutrition
188
Calories
Total time
40
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. 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.
  4. Lower the oven to 250 degrees F. Line 2 sheet pans with parchment paper.
  5. 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.
  6. 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.
  7. 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.
  8. Creme Anglaise:
  9. 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.
  10. 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!
  11. Pour the sauce through a fine strainer, add the vanilla extract, Cognac, and vanilla seeds, if using, and chill.
  12. Yield: 2 cups
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 187.9 Kcal (787 kJ)
Calories from fat 31.9 Kcal
% Daily Value*
Total Fat 3.54g 5%
Cholesterol 62.71mg 21%
Sodium 99.89mg 4%
Potassium 148.88mg 3%
Total Carbs 33.13g 11%
Sugars 31.62g 126%
Dietary Fiber 0.36g 1%
Protein 6.4g 13%
Iron 0.4mg 2%
Calcium 65.1mg 7%
Amount Per 100 g
Calories 144.91 Kcal (607 kJ)
Calories from fat 24.6 Kcal
% Daily Value*
Total Fat 2.73g 5%
Cholesterol 48.36mg 21%
Sodium 77.03mg 4%
Potassium 114.82mg 3%
Total Carbs 25.55g 11%
Sugars 24.39g 126%
Dietary Fiber 0.28g 1%
Protein 4.94g 13%
Iron 0.3mg 2%
Calcium 50.2mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4
    Points
  • 5
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium

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