What is a Floating Island dessert and how to make it?

Floating island dessert is a cold dessert consisting of a light egg custard topped with egg whites that have been stiffly whisked with sugar, shaped with a tablespoon, and poached either in boiling water or in the milk used to make the custard.

In the latter case, the dish is more difficult to make successfully and the whites are not as meltingly soft. Floating islands are served drizzled with pale caramel or crushed praline.


A delicate filling for sweets (candies) or chocolates, consisting of lightly roasted almonds or hazelnuts mixed with sugar then crushed with unsweetened cocoa powder or cocoa butter

Praline is also the name of cake consisting of layers of Genoese sponge (Génoise sponge is the trickiest: Well-sifted flour and hot melted butter must be folded into a delicate whole egg foam by hand, without deflating the foam more than necessary. Other sponge cakes require folding properly-whipped egg whites into the thicker and heavier portion of the batter) separated by a layer of praline buttercream and covered with a layer of the same cream, sprinkled with chopped almonds.


  • Boil 750ml milk with a vanilla pod(bean)
  • 1 teaspoon (5gm) vanilla sugar
  • Whisk 8 egg whites to stiff peak with a pinch of salt
  • 3 tablespoon (50gm) caster superfine sugar
  • Gently drop portions of the whisked egg whites into the boiling milk
  • Turn the whites so that they are cooked all over
  • Remove after 2 minutes and drain a cloth

Make an egg custard with same milk

  1. 8 egg yolks and 250gm sugar. When completely cold, pour the custard into a deep dish, place the cooked egg white tops, and chill until ready to serve.

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