Chef Norbert Tarayre has turned a classic French dessert into a quick, home-friendly showpiece. In a fast-paced Instagram reel he shares a microwave shortcut that makes île flottante (floating island) simple, without losing the creamy custard or the classic salted-butter caramel finish. Read on for an easy, tested method to recreate the dish in your kitchen.
Ingredients for a perfect île flottante: meringue, custard and salted caramel
For the microwave meringues (egg whites)
- 250 g egg whites
- 100 g caster sugar
For the vanilla custard (crème anglaise)
- 400 g milk
- 100 g heavy cream
- 5 egg yolks (≈100 g)
- 50 g caster sugar
- 1 plump Madagascar vanilla bean
For the salted butter caramel
- 190 g heavy cream (35% fat)
- 160 g caster sugar
- 80 g salted butter
- 2 g salt
Step-by-step method: quick, reliable, and restaurant-worthy
1. Build a smooth salted butter caramel
Heat the sugar in a dry saucepan to make a dry caramel. Watch for an even amber color.
Tip: Remove the pan briefly when the sugar reaches color, then return to a low flame.
Carefully pour in the warm cream while stirring. The sugar will seize then melt back into a glossy caramel.
Add the salted butter in pieces and the salt. Stir until perfectly smooth. Transfer to a bowl and set aside.
2. Make a silky vanilla custard (crème anglaise)
Split the vanilla bean and scrape the seeds into the milk. Add the empty pod and warm the milk and vanilla gently.
Whisk yolks with sugar until pale and thick. Temper the yolks by pouring a little warm milk in while whisking.
Return the mixture to the pan with the remaining milk and the cream. Cook over low heat, stirring constantly.
Cook to nappe: the custard is ready when it coats the back of a spoon. Remove from heat.
Cool the custard quickly by ladling and folding it. This brings the temperature down without breaking the texture.
3. The microwave method for feather-light meringues
Whip the egg whites until foamy. Gradually add the sugar in three additions while increasing speed.
The whites should be glossy and hold soft peaks. Spoon the meringue into a microwave-safe bowl.
Use your thumbs to smooth the top and form a small rim. This helps expel trapped air and keeps the shape.
Microwave on high for 15–30 seconds, depending on your appliance. The goal is a cooked outer layer and soft interior.
Note: Times vary by microwave power. Start short and add 5–10 seconds if needed.
4. Plate like a bistro: assembly and finishing
Pour a generous layer of chilled vanilla custard into a shallow bowl or deep plate.
Gently lift the meringue dome from the bowl and place it on top of the custard.
Finish by spooning warm salted butter caramel over the meringue and around the custard.
Serve immediately for contrast between warm caramel and cool custard, or chill briefly if you prefer a cooler dessert.
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