Île flottante (Floating island)

Preparation

1. For the custard, we pour the milk into a saucepan and bring it to the fire along with the vanilla bean; heat until boiling. We set aside and reserve.

2. In a bowl, beat the egg yolks with the sugar with some rods. Outside of the fire, we pour a little hot milk over the yolks and mix quickly with the rods.

3. We pour all the milk over the yolks. Heat the mixture for 3 minutes, without letting it boil, stirring all the time until it is thick enough. We strain and reserve in a container or source.

4. On the other hand, we mount the whites to the point of snow. We heat them in a pan with simmering water. Next, we give the egg whites an oval shape with two spoons while they are in the water, leaving them one minute on each side to seal. We remove them with the help of a slotted spoon and drain them on absorbent paper.

5. We make a caramel with the remaining sugar. It is advisable to make the caramel before serving, so that it does not get too thick. Finally, we pour the custard into individual glasses, place a white one on top of each custard and sprinkle with the caramel.