Let's reminisce!

Hello, sorry I have not posted in so long. I have had a really crazy past couple of weeks and have barely had time to breathe! Anyway, let's reminisce. 

So, my grandparents, Nana and Papa, have started an incredible tradition. They bring their grandchildren on a trop when we were 8. Just this afternoon, at 3:30, they got back from Ireland with my cousin Norah. After they got back, my grandfather called to reminisce. As we were reminiscing, it brought me back to Creme Brulees, Tarte Flambees, and Ile Flottantes from my 8-year-old adventures. Anyway, I had made Ile Flottantes at one of my cooking lessons with Macy and now have decided to share it with you. Don't forget to reminisce with your favorite people as you make this!

   

Ile Flottante (Barefoot in Paris) 

Makes 12 servings 

2 1/2 cups sugar, divided
1 cup water, divided
1 1/2 teaspoons pure vanilla extract, divided
1 1/2 cups (5 ounces) sliced almonds
8 extra-large egg whites, at room temperature
1/8 teaspoon kosher salt
1/4 teaspoon cream of tartar
Creme Anglaise, recipe follows
1. Preheat the oven to 350 degrees F.

2. For the caramel, heat 1 1/2 cups of the sugar and 1/2 cup water in a small, heavy-bottomed saucepan until the sugar dissolves. Cook over medium heat until the syrup turns a warm caramel color. Don't stir, just swirl it in the pan. Off the heat, add 1/2 cup water and 1/2 teaspoon of the vanilla; be careful, the syrup will bubble violently. Stir and cook over high heat until the caramel reaches 230 degrees F (thread stage) on a candy thermometer. Set aside.

3. For the praline, combine the almonds with 1/4 cup of the caramel and spread them on a sheet pan lined with parchment paper. Bake for 10 to 12 minutes, until the almonds are lightly browned. Allow to cool at room temperature and then break up in pieces.

4. Lower the oven to 250 degrees F. Line 2 sheet pans with parchment paper.

5. For the meringues, beat the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment on medium speed until frothy. Turn the mixer on high speed and add the remaining 1 cup of sugar. Beat until the egg whites are very stiff and glossy. Whisk in the remaining teaspoon of vanilla. With dessert spoons place 12 mounds of meringue on the parchment paper and bake for 20 minutes, or until a cake tester comes out clean.

6. For serving, pour creme anglaise on the bottom of individual plates. Place a meringue on top of each serving, drizzle with caramel sauce, sprinkle with praline, and serve.

7. To make a day or two ahead, leave the caramel and praline at room temperature and refrigerate the creme anglaise. Bake the meringues before guests arrive and assemble the desserts just before serving.

Creme Anglaise (Barefoot in Paris)

Makes 2 cups

4 extra-large egg yolks
1/2 cup sugar
1 teaspoon cornstarch
1 3/4 cups scalded milk
1 teaspoon pure vanilla extract
1 1/2 teaspoons Cognac
Seeds of 1/2 vanilla bean, optional

1. Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, or until very thick. Reduce to low speed, and add the cornstarch.

2. With the mixer still on low, slowly pour the hot milk into the eggs. Pour the custard mixture into a saucepan and cook over low heat, stirring constantly with a wooden spoon, until thickened. The custard will coat the spoon like heavy cream. Don't cook it above 180 degrees F or the eggs will scramble!

3. Pour the sauce through a fine strainer, add the vanilla extract, Cognac, and vanilla seeds, if using, and chill.

Pictures to come sorry my computer would not download them!