Île Flottante

Instructions

1. 1

   Make crème anglaise: heat milk with vanilla. Whisk yolks and sugar. Temper, return to heat, cook until thick. Chill.

2. 2

   Beat egg whites, gradually adding sugar until stiff peaks form.

3. 3

   Shape meringues with spoons. Poach in simmering milk 2 minutes each side.

4. 4

   Make caramel: cook sugar and water until golden.

5. 5

   Pour crème anglaise into bowls. Float meringues on top.

6. 6

   Drizzle with caramel.

7. 7

   Serve chilled.