Floating islands

Serves 4

Ingredients

• 120 g caster sugar,

• 4 eggs,

• 1 tsp vanilla extract,

• 1 L milk

• extra 150 g caster sugar for the caramel.

Preparation

In a pan, heat up 800 mL milk with the vanilla extract. In a bowl, whisk 50 g sugar with the egg yolks until pale and light. Pour the boiling milk over gradually, mixing at all times with a wooden spoon and put back on low heat. Be careful not to let it boil. Keep stirring until the crème anglaise thickens and coats the wooden spoon. Remove from the heat and let cool in a shallow dish.

Whisk the egg whites until they start getting firm. Add 60 g sugar and mix further. Heat the remaining milk in a pan. With two tablespoons, mould the egg whites to egg shapes and poach in the milk, 1 minute on each side. Let them to drain on a plate for 5-10 minutes and arrange them on the crème anglaise.

For the caramel, put the sugar in a pan with a few drops of lemon juice or water on high heat and leave until it boils. The syrup will get golden brown. Remove from heat (before the caramel burns) and rapidly drizzle over the floating islands. Refrigerate for an hour or two before eating.