For dessert

Picture of me during the beginning stages.
The caramel sauce as I was stirring in the cream. I thought it was neat looking
Finished dessert and very yummy!!






I decided to make a dessert tonight following the shepherds pie. I decided upon Iles Flottantes. When I started, I didn't realize that I was going to through with it and also make the Cream Anglaise. My original plan was to just make the caramel sauce. But I made it and it was very delicious. I can't believe however that I had to use 10 eggs for this treat. Everyone enjoyed it, even the kids.

Iles Flottantes ~ Floating Islands

serves 4

butter and flour to coat pan
6 egg whites
pinch of salt
1/2 cup sugar
juice of 1 lemon

Preheat the oven to 325

Butter and lightly dust with flour a square cake pan
In a bowl, whisk together the egg whites with salt. Whisk for at least 5 minutes, until firm peaks form. Continue whisking gradually adding the sugar. Slowly add the lemon juice, whisking constantly. Pour the batter into the plan and bake for 5-10 min or utill the top is a very pale golden color. Remove from the oven; let cool in the mold. Once cool, cut into square or round shapes with a coolie cutter. Refrigerate until ready to serve.
Serve with Creme Anglaise and a drizzle of hot caramel.

Recipe taken from the book One Pot French

Crème Anglaise


You can substitute 2 tablespoons vanilla extract for the bean, but the flavor will suffer. You can find vanilla beans in your supermarket's spice section.


Yield: 1 3/4 cups (serving size: 1/4 cup)


1 3/4 cups 1% low-fat milk
1 (3-inch) piece vanilla bean, split lengthwise
1/3 cup sugar
4 large egg yolks

Pour milk into a medium saucepan. Scrape seeds from vanilla bean; add seeds and bean to milk. Cook over medium heat 6 minutes (do not boil); discard bean. Remove from heat.
Combine sugar and yolks in a bowl, stirring with a whisk until blended. Gradually add milk mixture to bowl, stirring constantly with a whisk. Return mixture to pan. Cook over medium heat 6 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk. Immediately pour mixture into a bowl. Cover and chill (mixture will thicken as it cools).
Note: Crème Anglaise can be stored in the refrigerator for up to 3 days.


Caramel

1 cup light corn syrup
1 1/4 cups packed brown sugar
1/4 cup butter or margarine
1 cup whipping (heavy) cream

In 2 quart saucepan, heat corn syrup, brown sugar and butter to boiling over low heat, stirring constantly. Boil 5 minutes, stirring occasionally.

Stir in whipping cream; heat to boiling. Cool about 30 minutes. Serve warm. Store covered in refrigerator up to 2 months. Reheat slightly before serving if desired.