Île Flottante

Ingredients

• 1For the meringue: 4 egg whites, 100g caster sugar, pinch of cream of tartar
• 2For crème anglaise: 4 egg yolks, 80g caster sugar, 500ml whole milk, 1 vanilla pod
• 3For caramel: 100g caster sugar, 2 tbsp water
• 450g flaked almonds or crushed praline, to serve

Instructions

1. 1Make crème anglaise: heat milk with split vanilla pod. Whisk yolks and sugar until pale. Pour hot milk over egg mix, return to pan, stir over low heat until thick enough to coat a spoon (78–82°C). Strain and chill.
2. 2Make meringue: whisk egg whites with cream of tartar to soft peaks. Gradually add sugar and beat to stiff, glossy peaks.
3. 3Poach meringue: bring a wide pan of lightly salted water to a bare simmer. Using two large spoons, form oval meringue 'islands' and gently lower in. Poach 3 minutes per side. Remove with a slotted spoon and drain on a towel.
4. 4Make caramel: dissolve sugar in water over medium-high heat without stirring until deep amber. Remove from heat immediately.
5. 5Pool crème anglaise in wide shallow bowls. Float meringue islands on top.
6. 6Drizzle caramel over the meringue in thin threads. Scatter with praline or flaked almonds.
7. 7Serve immediately.