Floating island

Ingredients

• 1 l whole milk
• 6 pieces fresh eggs
• 210 g granulated sugar
• 120 g granulated sugar for caramel
• 1 piece vanilla bean
• 1 pinch fine salt

Method

1. Split the vanilla bean lengthwise and scrape out the seeds. Pour the milk into a wide saucepan, add the bean and seeds, then heat gently until it just begins to simmer. Remove from the heat, cover, and let steep.
2. Carefully separate the whites from the yolks. Place the yolks in a bowl and reserve the whites in a perfectly clean container, free of any trace of yolk or fat.
3. Take the portion of granulated sugar intended for the crème anglaise. Whisk the yolks with this sugar until the mixture pales and becomes slightly frothy.
4. Remove the vanilla bean from the milk. Gradually pour a portion of the hot milk over the yolks while whisking, to warm them without cooking them. Then pour everything back into the saucepan containing the remaining milk.
5. Cook the crème anglaise over very low heat, stirring constantly with a spatula, making sure to scrape the bottom and corners of the saucepan. The custard is ready when it coats the spatula and a line drawn with a finger remains clear. It must never boil.
6. Immediately pass the crème anglaise through a fine-mesh sieve into a cold container to stop the cooking. Let it cool slightly, then cover and refrigerate until thoroughly chilled.
7. Whip the egg whites with the salt at medium speed. When they become frothy, gradually incorporate the remaining granulated sugar. Continue whisking until you obtain a glossy meringue, firm but still soft, forming a slightly curved peak.
8. Reheat the poaching milk in a wide saucepan. It should be steaming and barely simmering, without boiling.
9. Form large, even quenelles of whipped whites using two spoons. Gently drop them into the hot milk without overcrowding the saucepan.
10. Gently poach the whites, then turn them over with a slotted spoon once the first side has set. Continue cooking until they are puffed, soft, and just firm on the surface.
11. Remove the poached whites with a slotted spoon and place them on a clean cloth or paper towel. Let them drain and cool without pressing them.
12. Pour the sugar for the caramel into a small, clean, and dry saucepan. Melt it over medium heat without adding water and without stirring with a utensil. Gently tilt the pan to ensure even cooking.
13. Remove the caramel from the heat as soon as it takes on a deep amber color. Do not let it brown excessively, as it would become bitter.
14. Divide the very cold crème anglaise among bowls or deep plates. Place the poached whites in the center, handling them gently to preserve their volume.
15. Drizzle the hot caramel in thin streams over the whites. Serve immediately to preserve the contrast between the cold custard, the soft whites, and the caramel that hardens slightly.

Nutrition

Per serving

Energy

585.9 kcal

Protein

18.02 g

Carbohydrate

93.44 g

Fat

15.8 g

Fibre

0.12 g

Calcium

269.44 mg

Iron

0.47 mg

Magnesium

33.18 mg