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Cranberry Floating Islands

  • Preparation:
    45 minutes + Waiting*: 1 hour
  • Cooking:
    15 minutes
  • Servings:
    6 to 8
Rémy Couture
Rémy Couture Pâtissier, Chef-owner of CRémy Pâtisserie



  • 2 cups (500 ml) milk
  • 1 vanilla pod
  • 5 egg yolks
  • 1/2 cup (125 ml) sugar

Candied cranberries

  • 2 cups (500 ml) water
  • 2 cups (500 ml) sugar
  • 2 cups (500 ml) fresh cranberries


  • 5 egg whites
  • 1/4 cup (60 ml) sugar
  • 4 cups (1 liter) milk



  1. In a saucepan, boil the milk and vanilla.
  2. In a bowl, mix the egg yolks with the sugar.
  3. Add some warm milk to the yolks and mix well and add the egg yolk mixture to the boiling milk.
  4. Using a wooden spoon, stir for 1 minute over medium heat until a creamy texture is obtained.
  5. Reserve in the refrigerator.

Candied cranberries

  1. Boil water and sugar.
  2. Cut the cranberries in half and place in a container.
  3. Cover the cranberries with syrup and let cool to room temperature then cool in the refrigerator.

Meringue Islands

  1. Using a stand mixer, whisk the whites until a soft peak is obtained and gradually add sugar and whip for an additional 30 to 60 seconds to tighten the meringue to a stiff peak.
  2. Simmer the milk over low heat in a large saucepan.
  3. Using two serving spoons, form dumplings and gently place them in the simmering milk.
  4. Let poach for 1 to 2 minutes by turning the dumplings once.
  5. Immediately place in a bowl by pouring a good ladle of custard and place the island on the cream.
  6. Finish by adding candied cranberries and a little maple syrup.


  • Difficulty level: Advanced
  • Conservation : none


  • * Waiting: Time needed to let the dough rise (inflate) to the desired level.