Floating Island | Poached Meringue on Crème Anglaise

Pour the milk into a wide, shallow pot. Split the vanilla bean lengthwise, scrape out the seeds with the tip of a knife, and add both the seeds and pod to the milk. Heat until small bubbles appear around the edges, then reduce the heat to its lowest setting and keep the milk hot without boiling.

Beat the egg whites with the salt until soft peaks form. Continue beating as you add the sugar 1 tablespoon at a time. The meringue should be glossy and hold stiff peaks when you lift the whisk.

Use two wet tablespoons to shape the meringue into eight egg-shaped islands, and poach them in the hot milk four at a time; if the milk boils, the islands will puff up and collapse. Cook each side for 2 minutes, turning them with a slotted spoon. They are done when they spring back when pressed and have no wet center when cut; no raw egg white should remain. Transfer the islands to a paper towel-lined plate.

Strain the milk used to poach the islands and discard the vanilla pod. Whisk the egg yolks and sugar until pale. Gradually whisk in the hot milk in a thin stream, then return the mixture to the pot. Cook over low heat, stirring constantly with a spatula and scraping the bottom, until it reaches 82–84°C / 180–183°F. The custard should coat the back of a spoon and hold a line drawn through it with your finger. Above 85°C / 185°F, the yolks will curdle.

Strain the custard through a fine-mesh strainer into a bowl set over ice water. Stir until it feels cool against the back of your hand. Press plastic wrap directly onto the surface and refrigerate.

Just before serving, put the sugar and water in a small pot. Melt them over medium heat without stirring, swirling the pot instead. Remove from the heat when the caramel turns dark amber; it can burn and become bitter within seconds at this stage.

Divide the chilled crème anglaise among four shallow plates and place two meringue islands in the center of each. Drizzle thin strands of caramel over the islands from the tip of a spoon and sprinkle with the almonds. Serve immediately, as moisture will soften the caramel.