Floating island is why I am a chef. My father, who is an exceptional cook*, was always in charge of preparing our special occasion meals. Christmas dinner, friends coming over, celebrations – he would turn out some kind of delicious feast without fail. On one such occasion, when a boss was joining us for dinner, my dad once more set off to pull out all the stops. In this instance, the boss happened to have a sweet-tooth. So, in order to pluck at his food soft spot, my dad decided to making floating island for dessert. The dinner preparation was a large undertaking so he enlisted my help. At 12, I would have been just about the right age to start an old world kitchen apprenticeship. In a life changing moment, he slid his copy of Julia Child’s The Way to Cook over to me and pointed to the recipe. I could practically hear Julia’s voice speaking from the pages as she told me that I “must have courage” in preparing the crème anglaise. To this day, that book is sacrosanct among my cooking library.
The recipe above is my recipe, for copyright reasons, not Julia’s. As floating island is extremely simple in its base components, there is little difference between the two.
*Editor’s Note: This is also my father. I can vouch for the truth of this statement.