Hmm… and what if we took advantage of this humid and gloomy holiday to make ourselves a comforting little dessert? I propose this microwave floating island that will brighten up your end of meal (or even your snack) in less than 30 minutes (counting generously). Plus, I'm sure you have all the ingredients on hand: no need to run and find an open convenience store on May 8th!
Indeed, this recipe will only ask you for a little milk, sugar and eggs. If you have a bit of vanilla (in pod or liquid form) and some almonds it's a bonus, but honestly it's also very good without it!
The most complicated part of this recipe is the crème anglaise. And yet, forget that bland stuff you find in bricks in supermarkets, honestly it doesn't even deserve the name crème anglaise… And besides, it's not that complicated to make, if you have a thermometer it's better but otherwise, a few tips will help you find the right consistency.
First, we put the milk to boil in a saucepan with the vanilla pod opened if you have one (otherwise you can add a teaspoon of liquid vanilla at the end of cooking). While the milk heats, we mix the egg yolks with a little sugar. The mixture should be smooth but should not turn pale. When the milk boils, pour it over the sugar/egg mixture (filtering if necessary to remove the vanilla). Be careful! Mix well when you add the milk, the eggs should not cook in contact with the hot milk.
Then, we slowly put the preparation back on low heat while constantly stirring. The preparation must reach 83°: this is a temperature that pasteurizes the eggs but without them coagulating (if you get an omelette… it's too much!).
If you don't have a thermometer, you just need to pay close attention to the consistency of the cream: when the top no longer has bubbles, we're almost there! To be properly cooked, the cream should be "ribbon-like", that is to say it should start to stick to the spatula and a finger should leave a mark in it. I strongly advise you to stop in case of doubt, a crème anglaise will more easily tolerate undercooking than overcooking (it won't be pasteurized in this case, eat it within 12 hours). If despite everything you went a bit too far, a little blending with an immersion blender fixes a coagulated crème anglaise (but it will still retain a strong taste of cooked egg). Pour this cream into a bowl to stop the cooking and let it cool gently.
Phew, we did the hardest part! The rest of the recipe is really super simple! We slowly beat the egg whites with a mixer or food processor with a little sugar. Once the whites are very stiff, we take two large spoonfuls of white that we place in a bowl that can go in the microwave. Depending on how you like your eggs, cook them between 30 s and 1 minute at 800 Watts (they will puff up, it's completely normal!). Repeat until the whites are used up. Sprinkle with crème anglaise and possibly with toasted sliced almonds (in the microwave or in the pan).
And there you have it, a little microwave floating island ready in less than 30 minutes!
Microwave Floating Island
Instructions
- 1
Bring the milk to a boil with the vanilla seeds and the pod opened in half. In a bowl, mix the egg yolks with the sugar. When the milk boils, strain it and pour it over the sugar/yolk mixture, stirring well. Return to low heat until the mixture reaches 83° (or until the custard coats the spatula). Transfer to a bowl and let cool.
- 2
Whip the egg whites until stiff peaks form and gradually add the sugar. When the whites are very firm, scoop 2 tablespoons and place in a microwave-safe container. Cook for 30 seconds to 1 minute at 800 W.
- 3
Cover with custard sauce and add the almonds.
