Ile flottante

Preparing the custard sauce:

1. 1Pour the milk into a saucepan and add the vanilla extract.
2. 2Bring to a boil over medium heat.
3. 3In another bowl, whisk the egg yolks with the granulated sugar until the mixture turns pale.
4. 4Pour the hot milk over the egg yolk mixture while whisking constantly.
5. 5Pour the mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spatula, until the custard thickens slightly and coats the back of the spatula.
6. 6The temperature should not exceed 85°C.
7. 7Remove the saucepan from the heat and strain the custard through a fine sieve to remove any lumps.
8. 8Let the custard cool at room temperature, then place it in the refrigerator to cool completely.

Preparing the meringue whites:

1. 9In a bowl, beat the egg whites until foamy.
2. 10Gradually add the granulated sugar, continuing to beat until the whites are stiff and glossy.

Baking the meringue whites:

1. 11Lightly oil a cake pan.
2. 12Place the meringue whites in it.
3. 13Press down lightly and smooth the top.
4. 14Bake in an oven at 150°C for 20 to 30 minutes.

Assembling the île flottante:

1. 15Pour the custard into a serving bowl.
2. 16Unmold the meringue whites and place them on the custard.
3. 17Drizzle a little liquid caramel over the meringue whites before serving.