Giant maple and vanilla île flottante with caramelized hazelnuts |

Preparation time: 40 min

Preheat your oven at 375 °F

• Preparation for the crème anglaise

  In a saucepan, heat milk. In a large bowl, whisk the egg yolks, sugar and vanilla until the mixture whitens. Stir hot milk gradually, whisking. Return to saucepan and cook over low heat, stirring constantly with a wooden spoon until the mixture coats the back of the spoon. Add the truffle. Refrigerate.

• Preparation for the meringue

  Beat the egg whites until soft peaks form. Gradually add sugar and continue to mix until a bright and firm meringue. With the spatula, add the icing sugar folding. Using a pastry bag or a spoon, fill meringue buttered ramekins and bake in the microwave about 30 seconds.

• Preparation for the pistachio nougatine

  In a saucepan, heat the sugar until it reaches a golden color. Off the heat add the hazelnuts. Pour the nougat on a work surface oiled so cool as quickly as possible. Cutting with a knife.

• To serve

  In a plate, pour the crème anglaise. Add the meringue, cooled and well drained and garnish with hazelnut nougatine.