Ile Flottante (Floating Islands)

Ingredients:

360ml milk
1 vanilla pod, split lengthways
3 eggs, separated
115g caster sugar
salt, to taste

Method:

Begin by making the meringue islands. Add the egg whites to a clean, dry, bowl. When they begin to thicken add a pinch of salt and continue beating until the egg white mixture forms firm peaks. Continue beating the eggs and slowly add 40g of the sugar, adding a little at a time and beating well after each addition. Once the sugar has incorporated and the egg whites are stiff and glossy take spoonfuls of the mixture and drop into boiling water to form your islands. Poach these for 2 minutes before removing with a slotted spoon and setting aside.

Alternately, you can bring the milk to a simmer and use this to cook the egg whites for 2 minutes before using the milk to make your custard.

Once all the egg white 'islands' are cooked prepare your custard. Heat the milk over a low to medium heat and add the vanilla pod. Continue cooking until the milk is scalding (bubbling slightly around the edges) then remove from the heat. Meanwhile, beat the egg yolk and the remaining 75g of sugar together in a bowl until pale and creamy then, whisking continually, add the milk in a continuous stream, beating continuously. When thoroughly combined pour the mixture into a clean saucepan and cook over a low heat for about 5 minutes, stirring continuously (do not allow the mixture to boil during this time!). When the custard has thickened to the consistency of double cream remove the vanilla pot and pour into a jug.

Turn the custard into warmed serving bowls and spoon the meringue islands on top. Serve immediately.