Floating Islands: Poached Meringues on Vanilla Custard with Caramel

What you need

• 4 large egg whites, at room temperature
• 1 pinch salt
• 230 g (1 cup plus 2 tbsp) granulated sugar, divided: 60 g for the meringue, 70 g for the custard, 100 g for the caramel
• 600 ml (2 1/2 cups) whole milk
• 1 vanilla bean, split lengthwise
• 4 large egg yolks

Method

Restated from the original video

1. 1

   Scrape the seeds from the vanilla bean into a wide, shallow pan and add the pod and the milk.

2. 2

   Heat until steaming with tiny bubbles at the edge, then turn the heat to the lowest setting. The milk should never boil.

3. 3

   In a clean bowl, whisk the whites with the salt on medium-high speed until soft peaks form, 2-3 min.

4. 4

   Add 60 g (1/4 cup) of the sugar one tablespoon at a time, whisking until the whites are stiff and glossy and stay put when the bowl is tilted, 3-4 min.

5. 5

   With two wet tablespoons, shape the whipped whites into 8 egg-shaped mounds. Slide 4 of them into the hot milk.

6. 6

   Poach for about 2 min on each side, turning once, until the mounds are puffed and firm to the touch. Lift out with a slotted spoon onto a clean towel. Poach the rest the same way.

7. 7

   Strain the milk into a jug. Rinse the pan and discard the vanilla pod.

8. 8

   Whisk the yolks with 70 g (1/3 cup) of the sugar for 2 min until pale.

9. 9

   Whisk the hot milk into the yolks in a thin stream. Pour everything back into the pan.

10. 10

    Cook over low heat, stirring constantly with a wooden spoon, until the custard coats the back of the spoon and reaches 82 °C (180 °F), 5-8 min. Do not let it boil.

11. 11

    Strain the custard into a bowl, let it cool for 15 min, then chill for at least 1 hour.

12. 12

    Put the remaining 100 g (1/2 cup) sugar and 3 tbsp water in a small pan over medium heat. Swirl the pan without stirring until the sugar dissolves, then cook until deep amber, 6-8 min.

13. 13

    Pour the cold custard into shallow bowls and set 2 mounds on each. Let the caramel cool for 1 min, then drizzle it over the mounds in thin threads. Serve right away.

Imported from soscuisine.it. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.