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Floating island with chestnut cream

Sweet recipes Fall Winter Under 30 minutes Recette de fête Expert Casserole
Prep time
15 minutes
Cooking time
5 minutes
6 people


  1. Separate the egg whites from the yolks.
  2. In a saucepan, boil the milk and the vanilla.
  3. Whisk the egg yolks and the sugar. Mix in the saucepan with the milk and vanilla.
  4. Cook at 83°C (180°F), stirring continuously.
  5. Beat the egg whites in a blender and fold in 50 g (1/4 cup) of sugar.
  6. Form balls or place the desired shapes in silicone molds and microwave at 900W for 45 seconds. Let cool.
  7. Whisk the custard with the chestnut cream. Pour into small bowls and let cool.
  8. Just before serving, place the floating island on top of the cream and sprinkle with the candied chestnut pieces.
  9. For the caramel: cook the sugar and corn syrup in a saucepan over medium heat until golden brown.
  10. Decorate the bowls with a tuft of sugary angel hair obtained by whisking the caramel in the saucepan with a fork. Place the strands on the floating island with the tip of a fork.


  • 1 L (4 and 1/4 cups) milk
  • 6 eggs
  • 150 g (3/4 cup) sugar
  • 1 vanilla bean
  • 300 g (10.6 oz) chestnut cream
  • 30 g (2 and 1/3 tbsp) sugar
  • 100 g (3.5 oz) candied chestnut pieces
  • 100 g (4/5 cup) powdered sugar
  • 1 spoonful of corn syrup




Why use a saucepan?

Sitram saucepans are versatile utensils fit for many preparations (soups, pasta, rice and sauces to name a few)


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