Île flottante, floating meringue on vanilla custard

Steps

1. 1

   Warm the milk with the vanilla. Separate the egg whites from the yolks.

2. 2

   Whisk the yolks with 40 g of the sugar. Gradually add the hot milk, then return to low heat and cook, stirring, until the custard lightly coats a spoon. Chill completely.

3. 3

   Whip the egg whites to soft peaks, then add 40 g sugar and continue until glossy and just firm.

4. 4

   Spoon large quenelles of meringue into barely simmering water and poach for about 30 seconds per side. Drain gently.

5. 5

   Make a caramel with the remaining sugar and the water, cooking until amber.

6. 6

   Pour the cold custard into serving bowls, set the poached meringues on top, and finish with caramel and lightly toasted almonds.