French Floating Island Dessert - Meringue Floating on custard covered in caramel -

[@isabellelaval7294]

I very much enjoy watching your channel, thank you. This dessert brings back such happy memories of being a young bride. I married a French young man in 1975. I came from a Mexican culinary culture which, of course, was very, very different. My very traditional mother-in-law was an exceptional cook and spend years teaching me the basics of French cooking. She made absolutely everything from scratch including puff pastery, crêpes, tomato sauce , mayonnaise etc. and even made her own vinaigre! Everytime I make one of her recipes for traditional French dishes I feel again what a privilege it was to learn from her. Many blessings and wishes for good health to all who have the vocation to transmit their knowledge and bon appétit to all who enjoy good food.

[@FrenchCookingAcademy]

Thanks for the feedback and good to hear it bring back memories

[@nomadmarauder-dw9re]

Vive Maximilian! Vive du Jour Camerone!

[@gmfdve]

In Portugal we cook the eggs whites in the milk - that milk is filter and used to make the "créme anglaise

[@lavenderbee3611]

That is alchemical magic for sure -- eggs + sugar + milk. Thanks chef, what a beautiful delicious dessert.

[@jojoscoulos]

You explained it so well. Thank you I will be making it for this evening‘s dinner dessert.

[@yohannsetna]

I utterly love this dessert. It's the fact that something so elegant and delicious can be made with so few and such simple ingredients, that make it greater than the sum of its parts. On my last visit to France, I visited a small bistro in Nantes where I had a simply beautiful Ouef a la Neige. Thanks for showcasing this recipe. It's too often forgotten as a classic. How about videos on Blanquette de veau, Cassoulet, Chicken Provençal, Navarin D'Agneau, aligot, and of course, coq au vin.

[@richardrose1021]

my favorite dessert

[@onthehill3381]

Il flottante! My favorite!

[@عبداللهالمطلق-ح4ص]

عبقري حولت الطهي الى فن شكرا لك مسيو على اﻻفلام النادره في اصول الطهي

[@marylee8372]

My French belle-mere used to make this dessert and I have missed it. Thank you! The other dessert that she used to make was Creme Reverse (sorry I don't know how to type the correct accent marks). Can you show how to make it? Merci ❤️

[@claudiogaete5126]

We have the same dessert here in Chile, we called it "Leche nevada" which means "Snowy milk" :D My grandmother used to prepare it so I really appreciate your recipe! Thank you!

[@FrenchCookingAcademy]

Hey claudio waouh that great to hear! I love the names given to similar recipe across the world. I mean "Leche Nevada" that sounds like one of those western movies. love it and glad you enjoy the video. hope you will make that recipe for your self for old time sakes :o)

[@douchkanikoliic6182]

French call it blanc de neige as well.

[@patriciasmith7074]

My grandmother made this for me when I stayed with her and I begged her to make it for me except she didn’t have expensive vanilla pods. I think she used vanilla flavoring probably the cheap stuff not even the extract. I just loved it. I think your eggs are really orange. Are your eggs brown and from a local farm, very fresh, not a supermarket?

[@melaniedezaki-applewaithe1573]

Superbe. Thank you Chef. Will maybe make the meringue greyish with a blue custard...

[@jakeharrison6603]

Isla Flotante in French if I am not mistaken. In the mid-90's, I used to dine in a little restaurant in Phnom Penh, Cambodia run by a guy called Vincent (from Marseille I think). He had this on his menu and it was heavenly.

[@DavidAbraham504]

Bravo maestro!!!!!

[@jg3094]

Caramel is very therapuetic. Groovy music at the end of the video . . . .

[@isitsummeryet6290]

I really love how you explain your cookings! ^_^ Thank you! xD

[@anabelalomba5186]

We cook the Meringue on the custerd (farofias) in portuguese thank you

[@HuongMad]

I just make it yesterday, but the shortcut version, I put the meringue (2 bigs or 3 smalls) in a dish with a bit of fresh boiled water and microwave it for 30s, then done

[@rickved]

TRULY amazing!

[@栗田美佐夫-p4k]

Great 👍

[@nomadmarauder-dw9re]

Bon Nuit, Chef.

[@megg7558]

It is a Hungarian dessert since thousands of years. We cook the meringue in the milk, put it aside and then we add the hot milk to the sugary egg yolks and cook it without boiling it until it thickens. Basically, Hungarians make it the same way as you without the extra boiled water and pot. The meringue will cook in the milk.

[@misscroatia7546]

Same in Croatia

[@douchkanikoliic6182]

Who cares? There are so many versions of crème pâtissière/ crème anglaise or crème française. This is made everywhere. Its French name makes it French, the Hungarian name makes it Hungarian etc…

[@seferinorino6951]

@@douchkanikoliic6182😂😂

[@nomadmarauder-dw9re]

​@@douchkanikoliic6182I've got about 8 cookbooks. Julia Child, Vincent Price, Rachel Khoo, etc. Even the Cafe' des Artistes. They all say the same thing. LOL, my real go to is a Best of Southern Living. It's about 20 years old, bought at a thrift store. In fact, all but one were bought at thrift stores.

[@jb6050]

Au Portugal on apelle ça 'Farófias' mais on cuit le meringue dans le lait quand il est chaud avant de l'utilizer pour faire la créme anglaise.

[@yeemon6988]

Thanks☺

[@suebowman7258]

Excellent video!!! Thank you.

[@3911gl]

Bonjour, A chaque fois que je fais des iles flottantes, mes blancs en neige se "dégonflent" après cuisson et deviennent quasiment plats... comment faire pour les garder "nice and fluffy" ? Merci.

[@deendrew36]

Delicious! I love custard!

[@margariteolmos3457]

You make it easy! Will try.

[@FrenchCookingAcademy]

ah the floating islands it is really a good dessert but it is quite sweet . but you can reduce the sugar count for the custard if you like to.

[@joyaepace]

My grandmother in Latvia used to make Floating Islands and I had never thought it was a French dessert!

[@suebowman7258]

Can I use an electronic mixer to beat the egg yokes and sugar instead of whisk it by hand?

[@Chefrashid97]

I love it

[@FrenchCookingAcademy]

A real french classic that one 😋😋👨‍🍳

[@elijahjiagge333]

Thank you so much, I am going to make this tonight

[@FrenchCookingAcademy]

Hello and thanks for watching. just a heads up on the sweetness of the French custard. be warned that is quite sweet. if you don't want it that sweet I would go for 60 to 70 grams of sugar.

[@Waluigi-vr4qz]

If you use pastoriced eggs is there any reason to put he meringe in bowling water?

[@Jimmy52686]

what is meant by crystal sugar burns egg yolks??

[@Pat14922]

Crystal sugar ( not in liquid) when in contact with eggs yokes - will "cook" them so you get bits of cooked egg in your custard - and you want a very clean custard ( no bits) - that's why he seives it twice

[@mellisugahelenae]

❤❤❤❤❤❤❤

[@bernalkoehrsen1333]

I wish I had this video back when I learned to make Creme Anglaise - man i wasted so many eggs! - as the instructions I had said to do the entire operation on the burner - then an ice bath to stop. The milk tempering would have made it SO much easier than the, oops! - it's now sweet scrambled eggs method!

[@margaretscaife4646]

Can I just add vanilla essence as I don't have a vanilla pod

[@spencer8501]

Would be nice to add mango puree to the sauce n mango balls

[@elenademidova6612]

It is much beter if you 1: make french merengue 2: bring cream with vanilla to boil 3: cook your merengue in this cream; 4: do the rest (custard and caramel and so on)

[@msxy9594]

Very interesting, in Hungary we have almost the similar recipe called translated "Birds-milk". But we make the eggwhite-clouds first and cook it straight in the milk, put it aside and then make the vanilla cream from the Milk (but no caramel!) There were so many Ice-cream and pattiserie-shops everywhere in Budapest in the 80's/90's and they served it like Milk-shakes in high long-drink glasses with an eggwhite-cloud swimming on top and a straw. Learned from my grandma how to make them

[@romanmon2136]

Looks amazon! Can I replace the regular milk with almond milk?

[@GabrielBabuch]

You can, since the milk isn't being used in the construction of something else, but of course, the taste will change and it may not have the same concistency

[@DYNASTY6846]

Is this other name called OUEFS A LA NEIGE????😱😝😊😍😘

[@zelenplav1701]

Shnenokle. I like to add cherry liquor in mine.

[@garywinata3260]

hey im interested in french cooking techniques, is there any good book recommendation i can start with? need a book which is as informative as your video lol

[@FrenchCookingAcademy]

Actually there is not many french cooking books like that in english but that might change soon I am gathering ides to make an Ebook. what would you like to see in your ideal cooking book?

[@garywinata3260]

probably definition of each cooking technique, difference between each technique, uses of different herb and spices, different uses of main food ingredient, food diversification(?) in french, different sauce and ways to use them correctly, different uses of different oil etc etc etc lol oh cutting technique and technique on making stock lol having this kind of ebook would rly help

[@FrenchCookingAcademy]

That sound like a really comprehensive, thanks for the feedback.

[@garywinata3260]

yea xD but that would really step up my french cooking lol

[@Nasprin]

I know it's a year late, but you probably should check out Jacques Pepins "la technique". It really helped me to understand a little bit about french cooking.

[@klarapetelei702]

There is a similar dessert in Hungary as well. It is called madártej = bird milk. It is without caramel or almonds, and the meringue is without sugar, cooked in the hot, unsweetened milk. Only after cooking the meringues, you make the custard.

[@nadahashim6632]

That looks heavenly !! how will the meringue texture differ if its baked ? would it be too dry for this combination ?

[@FrenchCookingAcademy]

yes i think so but will still be ok to eat i think 😋😋👨🏻‍🍳

[@nomadmarauder-dw9re]

Thanks for not doing the ridiculous caramel birdcage gimmick. Or fresh fruit.

[@biancahotca3244]

We have this desert in Romania. We call it lapte de pasare, Birds milk.

[@rohitpillai3432]

can I add vanilla essence into the meringue instead of vanilla pods as a substitute for this recipe? ???

[@FrenchCookingAcademy]

Hi rohit, yes you can use vanilla essence of course but I better warn you it will not be the same taste. Away from that you can even flavor your custard with other things like chocolate if you wanted to :o)

[@rohitpillai3432]

OK thank you so much :)

[@klaasvandenberg9790]

Actually your "french" custard is called "creme anglaise" in France which translates to "English custard". Whats your definition of English custard?

[@FrenchCookingAcademy]

Klaas Van den berg we associate the English version to the creme patissiere generally. ( pastor cream)

[@Bonnie92]

my caramel got hard, real quick...but everything turned out very good.. :)

[@FrenchCookingAcademy]

hey so happy you made that one of my favorite 😋😋😋👨🏻‍🍳

[@holzkatz1]

I attempted this once, and it was a disaster.

[@jovanasin1972]

Šnenokle mili

[@constisutube]

Really great staff, and the guy is so very nice. If only he wouldn’t be so bavard ! Sorry

[@小十不十]

Wow... that’s kind of mean I think he’s very informative actually

[@mlrable]

Where are my quinells

[@rolo6932]

The meringue is boiled in milk!

[@brunohaine2522]

Back on the heat, not "the fire"