Beth’s Ile Flottante Recipe | ENTERTAINING WITH BETH

Beth’s Ile Flottante Recipe | ENTERTAINING WITH BETH

Learn how to make these easy Iles Flottantes dessert, a classic french dessert idea that perfect for holiday entertaining! Easy and impressive to serve (and the whole thing can be made ahead of time! Even better!)

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SHOP THIS EPISODE (This link goes to Amazon where I am compensated on products sold at no cost to the consumer)
Footed Glasses Bowls:
Candy Thermometer:
Glass Containers:
White 1/2 cup ramekins:
High-Quality Vanilla Beans:


Easy Egg Bake with Potatoes and Asparagus
Apple Spice Cake
Crunchy Brioche French Toast
Apple Cider Pancakes
Smashed Potatoes
Almond Croissants
Buche de Noel (Yule log)
French Apple Tart
Harvest Salad (No-Fuss Thanksgiving)
Dad’s Famous Egg Nog Recipe
Tarte au Soleil

Serves 6 . (**For Printable Recipe Click here**

For Meringue:
4 Egg whites (reserve egg yolks for the crème anglaise)
¼ tsp (1.25ml) cream of tartar or 1 tsp fresh lemon juice
2 tbsp (25g) white sugar
½ tsp (2.5ml) vanilla extract

For Crème Anglaise:
2 1/3 cups (555ml) whole milk
1 vanilla bean
4 egg yolks
2 tbsp (25g) sugar
pinch pf salt

For Spun Sugar:
1 cup (200g) of sugar

½ cup (75g) of sliced raw almonds


For Meringue:

Preheat oven to 225F (107C). Spray ½ cup (120ml) oven-safe ramekins with baking spray, distribute with a pastry brush and place on a baking tray. Set aside.

Place egg whites in the bowl of an electric mixer. Add cream of tartar and salt. Whip on high until foamy and opaque, slowly add sugar a little bit at a time, whipping continuously in between each addition. Until whites are stiff and can form a peak on their own. Then add in vanilla extract.

Spoon meringue mixture into prepared ramekins, filling to the top and level out with spatula. Bake for 25 mins until meringues has risen and set. Allow to cool and then place uncovered in the fridge until ready to serve (maximum 8 hours)

For Crème Anglaise:
Combine milk and vanilla seeds and pod. Bring to a simmer and then remove from heat. Remove vanilla pod with tongs and discard.

Whisk egg yolks and sugar in a large bowl. Slowly mix in the hot crème mixture into the yolk mixture. Return the custard to a cleaned-out sauce pan and stir over low heat until mixture thickens (about 5-7 minutes) and reaches 165F(73C).

Strain mixture through a fine mesh sieve, into a 4 cup Pyrex pitcher. Cover and refrigerate until ready to serve.

For Almonds:
Place on a cookie sheet and toast at 350F (176C) for 5-7 minutes. Allow to cool and keep in an air tight container at room temperature until ready to serve.

For Spun Sugar.

Place a large sheet of parchment paper on a baking sheet. Allow it to hang over the sides 3-4 inches. Place a large mixing bowl on the parchment lined baking sheet. Place 4 wooden spoons on top of the bowl, in a cross-hatch pattern. Set aside.

Place a cup of sugar in a heavy bottom sauce pot. Set on a medium high flame. Sugar will melt then caramelize. Adjust flame while it melts so it doesn’t turn too amber and burn.

Remove from heat and allow to cool for 2-4 minutes. Once the caramel begins to form threads, meaning if you place a fork in it, and raise it above the pot, long threads start to drip, as opposed to small drops, it’s ready!

Place a large balloon whisk inside the caramel and wave bath and forth across the wooden spoons. Caramel will begin forming threads and large drips.. This is the idea since you will use both for your garnish.

Once all the caramel has been dripped over the spoons, collect small bunches, thread and chards and place in a container and store in the freezer until ready to use.

To assessable desserts. Pour ¼ cup (60ml) of the crème anglaise in a footed dish or shallow bowl, scoop out the meringue and place on top. It will have gagged edges and that’s part of the charm of the “rugged” island.

Sprinkle with Toasted Almonds. Place the spun sugar on top! Et voila!


View Comments (32)


  1. oraora33

    December 4, 2018 at 4:21 pm

    Sound for this one is a little low Beth…

  2. María Paz Domínguez

    December 4, 2018 at 4:21 pm

    Gorgeous, gorgeous!

  3. Byron Chandler

    December 4, 2018 at 4:21 pm

    Hi, Beth. Your lle flottante looks beautiful, just like you, my dear friend. What's your honest opinion on thoughtful comments? I wish you a very Merry Christmas, Beth. (Buon Natale in Italian) Take care of yourself, sweetie. <3

  4. Karen Longoria

    December 4, 2018 at 4:21 pm

    Love making your goodies! Haven’t tried this yet, but definitely on my to do list for the holidays! Thank you!

  5. Garlic Girl

    December 4, 2018 at 4:21 pm

    I don't know why but I think I would like this for Easter.

  6. Carbolyn

    December 4, 2018 at 4:21 pm

    I have done this with spaghetti and tomato sause islands "bird nest soup" DONT cook the eggs if you want "authentic" italian cuisine. I find the spaghetti in your recipe a little too sweet to go with my favorite marinaras

  7. Laura Biscaro

    December 4, 2018 at 4:21 pm

    What a gorgeous, elegant dessert! I'm in love with how beautiful this looks!

  8. Sylvie Dendievel

    December 4, 2018 at 4:21 pm

    Hi Beth, just lovely! Question: Shouldn't we add a bit of water to the sugar to make the caramel?

  9. Carina :)

    December 4, 2018 at 4:21 pm

    Beautiful, easy and delicious!!
    Thank you very much Beth!

  10. Andie Mehaffie

    December 4, 2018 at 4:21 pm

    I can’t wait to make this! Have you seen the old movie Desk Set with Katherine Hepburn? They eat this in that movie and I’ve always wanted to try it!

  11. I luv Food

    December 4, 2018 at 4:21 pm

    Thank you for putting the ingredients and measurements in English in the description box

  12. Ashlea Spruce

    December 4, 2018 at 4:21 pm

    All of the ingredients are pretty much in the fridge you don't have to make a trip back to the grocery store. Looks so beautiful and delicious.

  13. Sreelakshmi V S

    December 4, 2018 at 4:21 pm

    I love u Beth….. I would like to meet u one day…..<3

  14. Claire Lin

    December 4, 2018 at 4:21 pm

    Beth you are rocking my Christmas already!!!!! Happy December my favorite recipe creator 🙂

  15. rosebudfrodo26

    December 4, 2018 at 4:21 pm

    This looks so gorgeous. I‘d love to try that…

  16. Remy Andersen

    December 4, 2018 at 4:21 pm

    Beth is having quite the time with the audio! Hoping everything is worked out on the next video!

  17. Aswini Kurian

    December 4, 2018 at 4:21 pm

    Loved it!
    Cheap ingredients.. easy to make.. looks so pretty..

  18. Amanda Congiolosi

    December 4, 2018 at 4:21 pm

    What a fun recipe Beth!!

  19. Adi Lopez

    December 4, 2018 at 4:21 pm

    Hi Beth the dessert looks delicious. Thank you for a step by step help it makes the qhole cooking process much easy.

  20. Perry Walton

    December 4, 2018 at 4:21 pm

    Beautiful! Easy to follow, and certainly delicious looking.

  21. luv 2cook

    December 4, 2018 at 4:21 pm

    This does seem a little time consuming and alot of steps..but thank you beth i look forward to seeing other recipes.

  22. fanofpink

    December 4, 2018 at 4:21 pm

    Another great one Beth!!!!

  23. Dimitra's Dishes

    December 4, 2018 at 4:21 pm

    Gorgeous! Can’t wait to make this one. Thank you Beth ❤️

  24. anwesha laha

    December 4, 2018 at 4:21 pm

    Most definitely me, but today a big thank you from my mom!!! 🙂 She said, when she made, she used to poach them that to one at a time. How time consuming it must have been. That too was not as pretty as your's, they flattened on her. She said she'll definitely try it. Thank you so much Beth!! It is amazing!

  25. jack rudden

    December 4, 2018 at 4:21 pm

    where can i find tour printable recipes? and btw im making your cranberry muffins right now.

  26. Joseph Ruggiero

    December 4, 2018 at 4:21 pm

    This is really "over the top" but you make it easy!

  27. Nataly Valdez Berthet

    December 4, 2018 at 4:21 pm

    Love it! This recipe always intimidate me until now. You are amazing Beth!

  28. Alexandra Pop

    December 4, 2018 at 4:21 pm

    Over in my country, it has this funny name, "lapte de pasare" meaning "poultry milk". This expression symbolizes the height of opulence, so I guess it's quite fitting for this fancy dessert.

  29. Bella Roze

    December 4, 2018 at 4:21 pm

    please upload more frequently

  30. Peace Love

    December 4, 2018 at 4:21 pm

    Bravo Madame, vous êtes artiste par excellence

  31. Doğukan Sarıbaşak

    December 4, 2018 at 4:21 pm

    This is the easiest Ile flottante recipe I've seen!!! And it looks great! I definitely try this for Christmas! Love you Beth❤❤❤

  32. brainshutdown

    December 4, 2018 at 4:21 pm

    Wow! Love the freezer idea for the spun sugar. How long would it keep, what do you think?

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