Floating Island (Iles Flottantes)

(recipe from Raymond Blanc)

Ingredients: (serve 6-8 persons)

For poaching the meringue:
1.25 lites (2 and 1/4 pints) of full cream milk
2 vanilla pods, split length wise

For the meringue:
8 medium free range egg whites
275g (10oz) caster sugar

For the vanilla custard:
8 medium free range egg yolks
75g (3oz) caster sugar
milk used for poaching the meringue

For the caramel:
50ml (2 fl oz) water
150g (5oz) caster sugar

How to Make:

1. Infusing the Milk
Pour the milk into a large and shallow pan and bring to simmering point. Scarpe the vanilla seeds into the milk and use a whisk to disperse them; add the split vanilla pods too. Bring to boil and reduce the heat to a slow simmer for 5 min to infuse the milk with the vanilla,

2. Making the meringue
Whisk the egg whites abd sugar with an electric whisk on full power for at least 15 minutes (hand held version) or until mixture becomes firm and glossy with firm peaks formed after lifting up the whisk.

3. Poaching the meringue
With a large spoon, carefully scoop the egg whites, one by one, into the simmering milk. Poach them one side for 3-5 min and turning it over for abnother 3-5 min, taking care not to break them! If the milk begins to boil and rise out of the pan, turn doen the heat and gently push the meringue side ways so the build up of heat and steam can esacpe.
Carefully lift each meringue to a baking tray without the milk.
Strain the milk into a saucepan.

4. Making the vanilla custard
In a large bowl, whisk the egg yolks with the caster sugar, then gradually add whisk in the hot milk. Pour the mixture back into the saucepan.

Cook over medium heat for 4-5 min until the custard begins to thicken. Stir constantly to distribute heat and lift the spoon for every 10-15 sec to check if the sauce is thick enough to cover back of the spoon. Strain immediately into a large bowl and continuously stirring for at least 2 mins to stop any further cooking (or else it becomes scrambled eggs!)

Leave to cool and chill in refrigerator and the meringues in another tray in refrigerator.

5. Making the caramel:
Put tge water in a small heavy base saucepan and scatter the sugar evenly over it. Let the sugar absorb the water for a few mins, then place the pan over medium heat and leave without stirring, until sugar has dissolved and formed a syrup. Simmer until it turns to golden brown caremel. But watch carefully cause it can becomes burnt in a short time. One has to be very patient in preparing this caramel cause it seems to take forever!

Serve:
Place the cold custard sauce at the bottom of the serving tray, then carefully place each meringue on top (like the "floating islands"). Then using a spoon to pour caramel on top of merginue. It will take 1 -2 minutes for the caramel to get set (i.e. becomes crispy), then serve!

Yummy, especially in summer time. Enjoy!