Floating island, Caramel sauce


Serve 4

  • 4 egg whites
  • 100 gr of superfine sugar
  • 1/2 of whole milk
  • 1 vanilla bean
For the custard
  • 1/2 of whole milk
  • 1 vanilla bean
  • 4 egg yolks
  • 100 gr of superfine sugar
For the caramel sauce
  • 150 gr of superfine sugar
  • 1.5 dl of whipping cream


For the egg whites:

Mix the egg whites and the salt. Whisk gently to « break » the whites.

Beat the egg whites until soft peaks form. Add 1/3 of sugar and beat vigorously.

Stop and add the rest of the sugar.

Poaching the meringues:

In a saucepan, bring the milk and the vanilla to a simmer.

Shape the meringues with a slightly oiled ladle.

Poach them for 3 to 5 minutes, depending on the size, in the simmering milk. Drain them and put them aside on a baking tray with a paper towel.

Save the milk and the vanilla.

For the custard:

Save the milk that was used to poach the eggs, sieve, and add more if necessary until you get ½ liter.

Bring milk with vanilla to a boil again.

Blanch the egg yolks with the sugar. Then gradually pour the boiling milk while whisking constantly.

Cook again over low heat, while whisking continuously with a spatula until it reaches a temperature of 84°C. Do not bring to a boil.

Keep in a cool place.

For the caramel sauce:

Heat up your frying pan and sprinkle sugar on the bottom. When it starts to melt, gradually add the sugar while swirling your frying pan.

Proceed until all the sugar is dissolved.

Cook until it’s a deep amber color, then pour in the hot whipping cream to stop the cooking process. Cook for 3 minutes over low heat while whisking. Set the caramel sauce aside at room temperature.


Pour the custard into a ramekin, place a meringue and add caramel sauce to your liking.



Philippe Laruelle

A route with prestigious references :
• Culinary schools and professional
training with famous French Chefs such as Christian WILLER (Le Martinez-Cannes), Emilie JUNG (Le Crocodile-Strasbourg), Joël ROBUCHON
(PARIS) , Alain Ducasse (Monaco) and in the French Ministry of Education, as the Minister’s special
cooking Chef.
• Elected ‘Maître Cuisinier de France’ at the age of 29 and today
member of the executive board of this association.
• Finalist at the MOF 2004 (Meilleur Ouvrier de France)
• Active involvement in international culinary associations such as ‘Le
Club Prosper Montagné’ or ‘les Disciples d’Escoffier’.
• Referent cooking Chef at the French culinary school ‘Collège Culinaire
de France’.

In 1995, Philippe Laruelle overtook the family restaurant “ Auberge du Val Joli” and developped an hotel, a gourmet restaurant and a cooking school as well.

In April 2016, he was appointed at de Buyer as a Cooking Chef, Cooking Trainer and Demonstrator and is strongly involved in product development.

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