Une île flottante revisitée… à la carotte !

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

caramel sauce

🥗Healthier: honey

💰Cheaper: brown sugar syrup

Honey offers a natural sweetness with fewer calories.

Separate the eggs, placing the whites in a mixing bowl and the yolks in a saucepan.

Whisk the egg yolks with sugar and vanilla until pale and creamy.

Heat the milk in a saucepan until just below boiling, then gradually whisk into the yolk mixture.

Return the mixture to the saucepan and cook over low heat, stirring constantly until thickened, about 5-7 minutes.

Remove from heat and let cool, then refrigerate until set, about 1 hour.

Whip the egg whites with a pinch of salt until stiff peaks form.

Gently fold the whipped egg whites into the cooled custard mixture until combined.

Pour the mixture into a baking dish and smooth the top.

Bake in a water bath at 350°F until set, about 20-25 minutes.

Remove from the oven and let cool completely.

Prepare the caramel sauce by heating sugar and water in a saucepan until golden brown.

Drizzle the caramel sauce over the cooled île flottante before serving.

Cooking Techniques

Spice Level:

Allergens