Îles Flottantes with Hazelnut Praline Crackle

⏱ 75 min · Serves 4

Cloud-soft poached meringues drifting on a silky vanilla crème anglaise, finished with shards of glassy hazelnut praline and a thread of dark caramel. A classic French bistro finale, done properly — and it looks far harder than it is.

Per serving: 545 kcal · 11.5g protein · 80.0g carbs · 21.0g fat

Ingredients

• 4 large eggs, separated (yolks and whites both used)
• 500ml whole milk
• 1 vanilla pod, split and scraped (or 2 tsp vanilla bean paste)
• 80g caster sugar (for the custard)
• 70g caster sugar (for the meringue)
• Pinch of fine salt
• 1/2 tsp lemon juice
• 100g caster sugar (for the praline)
• 70g blanched hazelnuts
• 60g caster sugar (for the caramel drizzle)
• 1 tbsp water
• Neutral oil, for the tray

Method

1. Make the praline: lightly oil a baking tray. Toast the hazelnuts in a dry pan until fragrant, 3–4 minutes. In a heavy pan, melt 100g sugar over medium heat without stirring until a deep amber caramel forms. Stir in the hazelnuts, pour onto the tray and spread thin. Cool completely, then break half into shards and blitz the rest to a coarse rubble.
2. Make the crème anglaise: heat the milk with the vanilla pod and seeds until just steaming. Whisk the 4 yolks with 80g sugar until pale. Pour the hot milk over, whisking, then return to the pan.
3. Cook over low heat, stirring constantly with a spatula, until it thickens enough to coat the back of a spoon and reaches 82°C, 5–8 minutes. Do not boil. Strain into a bowl, cover and chill until cold, at least 40 minutes.
4. Poach the meringues: bring a wide pan of milk or water to a bare simmer (no bubbles breaking). Whisk the egg whites with the salt and lemon juice to soft peaks, then add 70g sugar a spoonful at a time until thick, stiff and glossy.
5. Using two large spoons, shape 8 quenelles of meringue and slide into the simmering liquid. Poach 90 seconds, flip gently, poach 90 seconds more. Lift out with a slotted spoon onto kitchen paper. Repeat with remaining meringue and chill 15 minutes.
6. Make the caramel drizzle: melt 60g sugar with 1 tbsp water until a light mahogany caramel forms. Take off the heat and let it thicken slightly for 30 seconds.
7. To serve: pool the cold crème anglaise into 4 shallow bowls. Float 2 meringues on each, scatter with praline rubble, spike with praline shards and zigzag over the warm caramel. Serve at once, while the caramel still crackles.