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Floating Island


  • 4 egg whites

  • 1 Pinch of Cream of tartar

  • 0.5 cup Sugar

  • 1 Pinch of Salt


  • 1.

    Heat the oven to 325°F/160°C.

  • 2.

    Butter a 3-cup/750 ml soufflé dish, or 6 to 8 1/2-cup/125 ml ramekins, and sugar the insides, just as you would flour a cake tin.

  • 3.

    Beat the whites, cream of tartar, and salt to soft peaks.

  • 4.

    Scatter over one tablespoon of the sugar and beat until stiff and glossy.

  • 5.

    Fold in 3 tablespoons more sugar.

  • 6.

    Pour the mixture into the mould and bake until a skewer inserted in the centre comes out clean, about 25 minutes for a single dish, or 20 minutes for ramekins.

  • 7.

    About 5 minutes before the “islands” come out of the oven, melt the remaining 1/4 cup/50 g sugar in a saucepan with a splash of water.

  • 8.

    Remove from the heat when it turns a dark, amber caramel.

  • 9.

    Take the “island” from the oven and invert into a large serving dish with a rim.

  • 10.

    Pour the very cold custard all around, and drizzle over the dark, mahogany caramel.

  • 11.



Slivered nuts toasted are nice in the meringue if you like. For this amount of meringue, about 2/3 cup/60 g is good.

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