Floating Island

Ingredients

8 eggs whites
Pinch of salt
One and one-half superfine sugar
4 cups milk
One and one-third cups granulated sugar
1 piece of vanilla bean, 6 inches long, halved lengthwise
8 egg yolks

Instructions

5{ whites with the superfine sugar and salt until they form stiff peaks. Combine the milk, granulated sugar, and the vanilla bean. Bring to a boil, stirring to dissolve the sugar. Reduce to a simmer. Drop large spoonfuls (about half a cup) of the egg white into the barely simmering milk and poach, a few at a time, for 2 minutes on each side. Remove with a slotted spoon and place on a towel to drain.

Beat the egg yolks until thick and pale. Gradually add the hot milk, stirring constantly. Stir over very low heat until mixture thickens enough to coat the back of a spoon. Do not boil, else the eggs will scramble.

Chill the custard and poached egg whites separately. To serve pour custard into a serving dish, float the meringue islands on top.