Ile flottante (floating island) is a French dessert that consists of a vanilla custard with floating poached egg whites, drizzled with caramel. It’s a common dessert in French restaurants. The classic version isn’t the most fattening dessert compared to crème brulée or any kinds of pastry or cakes. That’s why it’s usually my go-to dessert when eating out because it isn’t that over-indulgent despite its decadent look. However, it’s often too sweet and too high in sugar for my taste.
Here’s an adaptation of the recipe to cut out all that sugar and enjoy a very low-carb île flottante. This recipe does contain a pretty good dose of artificial sweeteners which makes it… not that healthy. But all in all, this low-carb île flottante can make a good occasional dessert for diabetics or people who are temporary following a strict low-carb diet.
For 4 servings
– 3 eggs
– 1/2 liter unsweetened almond milk (16.9 oz)
– 2 tbsp stevia (or your favorite sweetener)
– a vanilla bean or one tbsp vanilla extract
– a small box (30 g) of sugar-free caramel candies (sweetened with isomalt). Isomalt is a sweetener that can be melted and caramelized like sugar. If you can’t find these kinds of candies, you can also use plain isomalt.
Split vanilla bean in half lengthwise, scrape seeds from bean, add to milk and bring milk to a boil. Let milk cool down a bit. Remove vanilla bean.
Mix egg yolks and stevia until egg yolks turn pale. Pour milk, in a fine stream, into egg yolks while beating them continuously. Pour mixture into a pan and cook over low heat, stirring constantly until it forms a custard thick enough to coat the back of a spoon, about 15 minutes; don’t rush the process or the eggs will scramble. Note: This is not a firm custard, but more like a sauce. If you feel like the custard is really to runny, add 1 tsp of corn starch diluted in one tbsp of water. Cool to room temperature.
Beat egg whites until stiff. In the classical recipe, egg whites are usually poached, but since my blog is all about making things quicker and easier I just placed big spoonfuls of egg whites onto a plate and cooked the egg whites for 1 min at 630 Watts in the microwave.
Melt sugar-free candies with 1/2 cup (120 ml) water until you get a smooth caramel.
Place egg whites over the custard and drizzle caramel on top. Refrigerate and chill thoroughly.
Nutrition facts per portion: 155 kcal, 6.5 g protein, 11.8 g carbs, 0 g sugar, 9 g fat.