A dessert that is both charming and customizable, Floating Islands from La Boulange Cookbook: Cafe Cooking at Home are a child's favorite, which is a good sign that they will appeal to all ages. Meringue clouds rest on pools of creme anglaise. Caramel sauce is the final touch.
Tips: Make the creme anglaise the night before you're planning to serve the dessert. That way, you only have to whip up the meringue and caramel sauce, which will still be warm by the time it's dessert.
Tweaks: The book suggests adding lemon zest to the egg white while whipping for a lemony twist. Give it a try; it lightens up the dish and gives it an appropriate note of warmer-weather flavor.
Get the Recipe
As always with our Bake the Book feature, we have five (5) copies of La Boulange Cookbook to give away.