FFWD Floating Islands

Floating Islands are another thing that I know about because I've seen Ina make them on TV, but have never gotten around to trying.  Paul and I aren't normally big fans of meringue, so I was never too interested.  Boy was I wrong!  This was delicious.  Most of the meringue I've had has been hard and not very flavorful (a notable exception are the excellent chocolate meringue cookies that my mother makes for Passover!), but this was delicate, light, and airy.  I especially enjoyed the caramelized top, but the whole "island" was delicious.  I--stupidly--overcooked my creme anglaise and it didn't have the smooth consistency that it should, but it still tasted good.  I'm still unclear on how I managed to overcook it.  My instant-read thermometer said 174.9 when I took it off, but it was definitely curdled.  That happens to me almost half of the time when I make ice cream.  I guess I just need more practice making ice cream, creme anglaise, and other custards :-)  Creme anglaise is also something I first learned about watching the Food Network.  I can't remember what show, but I remember the host saying that you could make it yourself but that it was the same--and much easier--to just use melted vanilla ice cream instead.  I tried it once and was unimpressed.  Maybe the ice cream I bought just wasn't good enough, but i think a homemade creme anglaise is much better.  Last, I rarely turn down an opportunity for fudge sauce and chocolate ice cream, but since we're nearing the end of summer I couldn't bear not to add fruit to the dessert.  I served this with poached figs.  I thought they paired excellently with the simple vanilla flavors.

Another thing I loved about this dish was that the meringue calls for 6 egg whites and the creme anglaise for 6 egg yolks.  I wonder if that's why they're traditionally served together.  It made me so happy not to have to throw away (or freeze and then forget about) either whites or yolks.