Floating Islands

• whole milk↗500ml ml
• vanilla bean paste↗2 tsp tsp
• large egg yolks↗4

  (save the white of 1 egg and freeze the rest for another recipe)

• granulated sugar↗100g g
• large egg white1
• granulated sugar↗50g g
• whole milk↗200ml ml
• granulated sugar↗50g g

Step-by-step instructions

1. 1

   Heat the milk and vanilla in a saucepan until steaming. In a separate large bowl whisk the yolks and sugar until smooth and creamy. Continue whisking while gradually pouring the hot milk into the yolks in a thin stream until the mixture combines. Return the mixture to the saucepan and heat over medium‑low, stirring constantly until it thickens, about 10 minutes. It should be less thick than custard, more like thick cream. Transfer to a bowl, cover the surface with a crumpled sheet of parchment paper and let cool. After cooling, chill in the refrigerator until serving.

2. 2

   Place the egg white in a stand mixer. Whisk for 4‑5 minutes until soft peaks form. While the mixer runs, add the sugar a tablespoon at a time, allowing it to incorporate before adding the next portion. After all the sugar is added, whisk for another 2‑3 minutes until stiff peaks form.

3. 3

   Pour the milk and 200 ml water into a wide saucepan or medium skillet and heat to steaming, not boiling. Add full teaspoons of meringue to the milk, using another spoon to lift the meringue from the bowl, and gently cook for 3‑4 minutes (do not stir). Carefully flip the meringue and cook the other side for another 3‑4 minutes until set. Remove the meringue from the milk and let cool on a plate.

4. 4

   For the caramel, heat sugar, 1 tbsp water and a pinch of salt in a small saucepan over medium heat until you obtain a light golden caramel, about 10 minutes. Keep warm for drizzling at the end.

5. 5

   To serve, quickly mix, then spoon the custard into four serving molds or small bowls. Place a meringue on each and drizzle with caramel.