Île Flottante

Ingredients

• 2 cupswhole milk or cream
• 1/2 cupsugar
• 3eggs
• 1 tspvanilla extract
• 2 tbspbutter

Method

1. Separate the eggs, placing the whites in one bowl and the yolks in another. In a medium saucepan, combine 2 cups of whole milk with 1/2 cup of sugar and 1 teaspoon of vanilla extract. Heat over medium-low, stirring occasionally, until the sugar dissolves and the mixture is warm but not boiling. This will be the base for your custard.
2. In a separate bowl, whisk the egg yolks until they are pale and slightly thickened. Slowly pour the warm milk mixture into the yolks, whisking constantly to prevent the eggs from scrambling. Return the mixture to the saucepan and cook over low heat, stirring continuously with a wooden spoon until the custard thickens enough to coat the back of the spoon. Avoid letting it boil to prevent curdling.
3. Once thickened, remove the custard from heat and strain it through a fine-mesh sieve into a clean bowl to catch any cooked egg bits. Allow it to cool slightly, then cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator until set, about 2 hours.
4. While the custard chills, prepare the meringue. In a clean, dry bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add 2 tablespoons of sugar, continuing to beat until the meringue is glossy and forms stiff peaks. This will ensure the meringue holds its shape when poached.
5. In a wide saucepan, bring water to a gentle simmer. Using two large spoons, shape the meringue into oval quenelles and gently lower them into the simmering water. Poach for about 2 minutes on each side, until the meringues are firm and slightly puffed. Remove with a slotted spoon and drain on a paper towel.
6. To assemble, pour the chilled custard into serving dishes. Carefully place a poached meringue on top of each serving. Optionally, you can caramelize a tablespoon of sugar in a small pan until golden and drizzle over the meringues for a crunchy finish. Serve immediately to enjoy the contrast of the cold custard and soft meringue.