Recipe – Le Chalet Floating Island

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For all the sweet lovers, discover Benjamin Vakanas’s latest creation:  a floating island, served with pink custard and salted caramel.


Cooked egg white

  • 170g egg whites
  • 25g sugar
  • 1 pinch of salt

Salted butter caramel

  • 300g of sugar
  • 140g of cream
  • 6g of salt
  • 1250g of butter


  • 0,5 L of milk
  • 0,5 L of cream
  • 1g of vanilla
  • 100g of sugar
  • 180g of egg yolk


Cooked egg white

  • Beat the egg whites with a mixer, gradually adding the sugar and salt. Stop them when they are firm. Form 2 large egg whites, place them carefully on a plate and cook them one by one in the microwave for 20 seconds at maximum power.
  • Keep them cold.

Salted Butter Caramel

  • Put the sugar in a saucepan and melt it gently until it becomes a brown caramel.
  • Add the cream and salt and stir off the heat.
  • Wait a few minutes for the caramel to cool a little, then add the butter little by little to obtain a creamy texture


  • Bring the milk, cream, and vanilla to a boil.
  • Mix the egg yolks and sugar.
  • Gently pour your hot milk, cream, and vanilla mixture over the egg yolks and sugar while stirring.
  • Pour this mixture into the pan and stir until it boils.
  • Set aside in a cool place.


Pour your cold custard into a large dish, carefully place your cooked egg white. Finish with the caramel sauce on top.