Island Dessert (Ile flottante)

Ingredients

• 750 ml milk (3.5% fat)
• 250 ml Whipping Cream
• 1 Vanilla bean
• 5 egg yolks
• 115 g caster sugar
• 4 egg whites
• 1 tsp lemon juice
• 2 tbsp toasted, peeled almond slivers

Instructions

1. 1.

   Pour 250 ml milk and cream into a saucepan. Split the vanilla bean, scrape out the seeds and add both the seeds and pod to the milk; bring to a boil. Remove from heat and let cool slightly.

2. 2.

   Beat egg yolks with 90 g sugar until creamy. Slowly pour the warm milk-cream mixture into the yolk mixture in a thin stream, whisking constantly. Return everything to the saucepan and cook over low heat, stirring continuously, until thickened into a sauce—do not allow it to boil.

3. 3.

   Transfer the vanilla custard to a serving dish, let cool, and dust the surface lightly with sugar to prevent skin formation.

4. 4.

   Whisk egg whites with lemon juice until very stiff, allowing remaining sugar to dissolve. Bring the remaining milk to a gentle simmer in a wide pot. Using two spoonfuls of meringue, gently drop them into the non‑boiling milk and cook for 3 minutes on each side. Remove the meringues with a slotted spoon and place on kitchen paper. Spoon custard onto bowls, arrange meringues on top, and sprinkle with almond slivers before serving.