Ile Flottante with Caramel
Top airy meringue with silky creme anglaise and sticky-sweet caramel to create this "floating island."
Source: Martha Stewart Living, February 2011
Total Time
Prep
Servings
Yield
Ingredients
FOR THE MERINGUE
FOR THE CREME ANGLAISE (makes about 1 1/2 cups)
FOR THE CARAMEL
Directions
Cook's Notes
Meringue can be refrigerated for up to 3 hours. Creme anglaise can be refrigerated for up to 2 days.
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