This weeks Tuesdays with Dorie was chosen by Shari of Whisk: a food blog. Shari chose Dorie’s Floating Islands located on pages 401-402 in Baking: From My Home to Yours. I have always thought of Floating Islands as something that I probably would never make eventhough I have made the parts (creme anglais, meringue, caramel).
For this weeks recipe, I had some problems. I decided to make the creme anglais Sunday night and then make the “islands” on Monday and the serve. While in the middle of making the creme anglais I wasn’t paying attention to the temperature of the eggs and the curdled. When I looked up why this happened, it occurred because the temperature of the eggs went above 180°F, which is a big NO NO.
Oh well, it tasted good but looked horrible. I threw it out and decided that I would make the creme anglais early Monday morning to give it time to cool. Also for my second go around I decided that I would half the recipe so that I wasn’t tempted to eat all of the “islands” and the “sea” 🙂
Even though I halved the recipe I still used 2 cups of milk so that there was enough liquid to poach the “islands” in. I also decided not to make the caramel because I had homemade caramel sauce in the fridge that was perfect for the dessert and it turned out fantastic. I loved the flavor of everything and it wasn’t heavy at all.