Floating Islands with Vanilla Crème Anglaise
Ingredients: vanilla bean, whole milk, heavy cream, egg, salt · 45 min cook time · 350kcal · ~₩7,950
Ingredients
1개 vanilla bean, 200ml whole milk, 100ml heavy cream, 1개 egg, 1꼬집 salt, 50g white sugar, 30g white sugar (for custard), 50g white sugar (for cage), 1작은술 oil
Instructions
1. Cut one vanilla bean in half lengthwise. Scrape out the seeds with the back of a knife. Transfer both the seeds and the scraped pods into a saucepan.
2. Add whole milk and heavy cream to the saucepan with the vanilla. Swirl briefly.
3. Separate the egg yolk from the white. Reserve the yolk in the fridge for later use in the custard sauce. Ensure no yolk gets into the whites.
4. Add a tiny pinch of salt (a few grains) to the egg whites.
5. Whisk the egg whites until they become foamy. Gradually add sugar in small additions, whisking for 20-30 seconds between each addition, until stiff, shiny, and supple peaks are formed.
6. Scrape down the bowl with a spatula. Using two spoons, shape the meringue into two large oval portions (or four small ones).
7. Place the saucepan with the milk and cream mixture over medium-high heat. As soon as it barely starts to simmer, reduce the heat to the lowest setting and swirl the pan.
8. Carefully transfer the meringue portions into the simmering liquid. Cover the pan and cook for 12 minutes without removing the lid or touching the meringues.
9. After 12 minutes, carefully transfer the cooked meringues onto a rack to cool. Remove any vanilla pods stuck to them and return the pods to the pan.
10. Add sugar to the liquid in the saucepan. Take a couple of spoons of the hot liquid and mix it into the reserved egg yolk to temper it. Then, transfer the tempered yolk back into the saucepan.
11. Turn the heat to medium-low and whisk the custard sauce for about 3-4 minutes until it thickens to your liking.
12. Strain the custard sauce into a bowl, pressing every drop through. Refrigerate for about 20 minutes to chill, or use an ice bath if in a hurry.
13. For the optional sugar cage: Place white sugar in a dry pan over medium heat. Let it melt into a liquid without stirring, only swirling the pan carefully. Once all sugar crystals disappear and it turns caramel colored, turn off the heat and stir with a spoon.
14. Generously oil the bottom of a ladle. Carefully drizzle the molten sugar over the oiled ladle to create a desired design. Let it cool for 5-10 seconds until it hardens enough to push off.
Source: Watch the original video