📍 Where this dish comes from: Paris · The Louvre
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Discover the history of this region →
A floating island of meringue drifting on a pool of crème anglaise — one of the most poetic of all French desserts. Clouds of softly poached egg whites, barely sweet, float on a river of cold vanilla custard, finished with caramel threads. This keto version is virtually carb-free in its components and impossibly light.
What You’ll Need
Servings: 6 servings
Calories: 280kcal
Ingredients
- 6 egg whites meringue islands
- 3 tbsp erythritol meringue islands
- 1 pinch salt meringue islands
- 6 egg yolks crème anglaise
- 3 tbsp allulose crème anglaise
- 500 ml whole milk crème anglaise
- 1 vanilla pod crème anglaise
- 1 pinch salt
- 3 tbsp allulose drizzled over when amber; keto caramel threads
Instructions
- Make crème anglaise: steep vanilla in warm milk 20 minutes. Whisk yolks with allulose. Pour warm milk over yolks. Return to heat, stirring until mixture coats a spoon (82°C). Strain and cool.
- Make meringue: whisk whites with a pinch of salt to soft peaks. Add erythritol gradually until stiff and glossy.
- Bring a wide pan of water to bare simmer. Using two large spoons, form oval mounds of meringue and slide into water.
- Poach 2 minutes per side until just set. Remove with a slotted spoon. Drain on a cloth.
- Make caramel: melt allulose in a dry pan until amber. Drizzle from a fork over the islands.
- Pool crème anglaise in shallow bowls. Float meringue islands on top.
- Serve immediately.
Nutrition
Serving: 1serving | Calories: 280kcal | Protein: 5g | Fat: 24g
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Health Benefits
- Egg whites are a pure, complete protein source with virtually no fat or carbohydrates.
- Crème anglaise from egg yolks provides fat-soluble vitamins A, D, E, and K in a single elegant sauce.
- Allulose in the caramel has minimal net calories and very little impact on blood glucose.