François Doucet 's floating island with pralines will make everyone agree.
Preparation: 15 minutes
Cooking: 10 minutes
Rest: 1 hour
For 4 people
PREPARATION:
Preparation of the custard:
Boil the milk with the vanilla pod .
Meanwhile, work the egg yolks , sugar and cornstarch with a whisk.
Pour the boiling milk over the eggs while whisking. Return everything to the saucepan over low heat. Stir with a spatula until the cream coats the spoon. Place in a container and refrigerate for the time indicated.
Preparation of the floating island:
Whip the egg whites for 2 minutes. Once they are firm, gradually incorporate the sugar without stopping beating for 2 to 3 minutes.
Lightly oil your silicone charlotte mold (Ø 18 cm). Pour the egg whites in. Cook for 1 minute 30 seconds in the microwave oven (power 350 watts). Book.
Preparation of the caramel:
In a small stainless steel saucepan, pour the sugar and then the water . Heat over medium heat to start cooking the caramel , turning the pan from time to time. Stop cooking as soon as the caramel has a nice even color.
Crush the Almond Pralines using a food processor or a rolling pin, taking care to reserve a few whole.
Assembly and finishing:
When ready to serve, turn out the floating island in the center of a large deep dish. Sprinkle it with Almond Pralines . Pour the custard around then cover with the tender caramel in fillets.
Also discover Yum: a lemon-poppy cake and The popular US patisserie .
