Light Île Flottante (Floating Islands)

📝 Ingredients

• 4 very fresh eggs
• 500 ml semi-skimmed milk
• 1 tsp vanilla extract
• 1 pinch of salt
• 20 g caster sugar for the egg whites
• 40 g caster sugar for the custard
• 1 tsp cornstarch
• 40 g caster sugar and 2 tbsp water for the caramel

🍴 Utensils

• Wide saucepan
• Small saucepan
• Electric hand mixer
• Whisk
• Mixing bowl and small bowl
• Slotted spoon

📖 Steps

1. Separate the whites from the yolks one egg at a time: the whites into a large clean, dry mixing bowl, the yolks into a small bowl. Work carefully, as the slightest trace of yolk would stop the whites from whipping up.
2. In the wide saucepan, heat the milk with the vanilla over a medium heat until it's just simmering (small bubbles around the edges), then lower the heat. The milk mustn't boil during poaching, or the whites will tear.
3. Add the pinch of salt to the whites and whisk with an electric mixer. When they're foamy and white, gradually sprinkle in the 20 g of sugar and keep whisking until they form stiff peaks when you lift the whisk.
4. Using two large spoons, shape 8 quenelles of egg white and drop them 3 or 4 at a time into the simmering milk. Poach for 1 min, turn them carefully with the slotted spoon, poach for another 1 min, then drain on a plate.
5. Whisk the yolks with the 40 g of sugar and the cornflour until the mixture turns pale. Slowly pour over the hot poaching milk (strained if it has bits of egg white in it), whisking constantly, then pour everything back into the saucepan.
6. Cook over a low heat for 5 to 7 min, stirring constantly and scraping the bottom well: the custard is ready when it coats the spoon and a line drawn through it with your finger stays clean. Never let it boil, or it will split.
7. Immediately pour the custard into a cold bowl to stop the cooking and leave to cool. Then chill in the fridge for at least 1 hour, with the poached whites kept separately, covered with cling film.
8. Just before serving, make the caramel: heat the sugar and water in the small saucepan over a medium heat, without stirring, for 5 to 7 min, until amber. Off the heat, wait 30 s for it to thicken slightly.
9. Pour the custard into 4 glass bowls, place 2 islands on each and drizzle caramel over the top with a spoon. Careful, the caramel is scalding: never touch it with your fingers or taste it while hot.