Skip to main content
Epicurious

Île Flottante

Île Flottante in a cutglass bowl
Photo by Xavier Tera

Originally called omelette à la neige (snow omelet) in reference to the
fluffy snow-like appearance of the meringue, île flottante (floating island)
has a lengthy history that dates back to the 17th century. (It is
said to have been a favorite dessert of the French royal court during the
reign of King Louis XIV.) The beloved dessert can now be found in many
culinary traditions worldwide. The Austrians know it as Schneenockerln
(snow dumplings) and the Italians as uova di neve (snow eggs).
Whatever you call it, this classic dessert of poached meringues in custard
holds a special place in our hearts, especially after enjoying it during
harvest in the Mâconnais.

Read More
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Palets Bretons
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
Passion Fruit Curd
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
Grape Dumplings
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
5-Minute Chocolate Mug Cake
Yes, it's a shortcut in a microwave. It's also a gooey, fudgy, wildly good chocolate cake.
Homemade Whipped Cream
Fluffier, fresher, and fancier than anything from a tub or can.
Black Sesame Tofu “Basque” Cheesecake
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.