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If you’re on a diet, you can still indulge in this delicious Ile Flottante as there’s no sugar in it.The secret is to add the sugar substitute at the end so it doesn’t get cooked at all, the result isjust like eating a sweet dessert. |
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For 8 :
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Preparation time: 15 min.
Cooking time: 5 min.
Resting time :: 60 min.
The custard :
Heat the milk in a pan with the vanilla pod split lengthways. Turn off the heat as soon as it
boils and leave to infuse for 5mins.
In a large bowl beat the egg yolks till frothy.
Remove the vanilla pod from the milk and immerse in a pan filled with 2 litres of water.
Bring to the boil and simmer for 15mins.
While the water is simmering, pour the warm milk little by little over the egg yolks, beat well
and then return to the pan. Bring to the boil over a fast flame, beating all the time. As soon
as the custard starts to thicken, lower the heat and replace your whisk with a spoon so you can
feel the custard thickening. Remove from the heat after 2mins to prevent the egg yolks from
becoming granular. The cooking temperature should not exceed 80°, at which temperature
egg yolks cook.
Pour the custard immediately into a large bowl placed in an iced bain-marie, stirring from
time to time. When the custard is nearly cold add 4 tsp of sweetener, according to taste.
Cover with clingfilm and refrigerate for at least 60mins.- Preparing the eggwhites :
In a mixer, whisk the eggwhites with a pinch of salt, starting slowly and increasing the speed
as soon as small bubbles form. Beat a further 5 – 10mins till firm.
Remove the vanilla pod from the water and bring to the boil. Put a large heaped tablespoonof whisked egg white in the water and cook not more than 1min each side, removing from thewater with a slotted spoon. Take care not to overcook as they will go flat. Drain on a clean cloth. - To serve :
Pour custard into individual glass bowls, and add one ile flottante per bowl, sprinkle with
sweetener.
See recipe of gâteau au chocolat sans sucre.