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Île flottante, or floating island, is a classic French dessert featuring custard topped with meringue and caramel.

Still under the influence of the old country, it is time to feature another dessert, a favorite around the family table, as well as in restaurants that serve old-fashioned fare.

Ile flottante, or floating island, and its cousin oeufs à la neige, or eggs of snow, are the perfect foils for an overflow from your henhouse. Creamy rich custard, deep yellow from the farm eggs, topped with poached meringue and drizzled in caramel—or topped with spun sugar—are enough to keep you going for a long time, especially in today’s world where eggs are like gold.

The dessert’s written history can be traced to 1651, when Pierre de Varenne included the recipe in his boo

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