I’ve now understand the new camera, but not before I took these photo’s so I apologise for the blurred photographs. If I had gas in my Creme Brulee burner I would have sprinkled sugar over the top and caramilised the sugar. Next time.
Îles flottantes 2 styles, Ive been very busy in the garden, I wanted to do a sweet course with sunday lunch but we ended up eating later than I like, In my pantry I had creme Anglais (just for emergencys and caramel sauce) So this pud took less than ten minutes, This recipe will do 4 good size portions.
3 egg whites
pinch of salt
juice of half a lemon
Creme Anglais (thin(ish)) custard
Whisk the egg whites till they form stiff peaks and then whip in the sugar, salt and lemon juice.
To check if the eggs are whipped enough hold the meringue above your head, if your not wearing it after, its ready.
Put a saucepan of water on to boil then spoon the meringue into the boiling water till they have puffed up, a couple of minutes max, if they collapse after you remove them from the water there over-cooked.
Put caramel sauce in a bowl, pour in the creme Anglais, then put a meringue into the custard then serve, I also made one with extra caramel drizzled over the top.