Meringue Floating Island with Custard and Caramel

Prepare the Crème Anglaise (Custard): In a saucepan, gently heat the milk with vanilla until simmering. In a separate bowl, whisk the egg yolks with 100g of sugar until pale and creamy. Slowly pour the hot milk into the egg yolk mixture, whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring continuously with a wooden spoon, until it thickens enough to coat the back of the spoon (nappe). Do not boil. Strain the custard into a clean bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and chill completely in the refrigerator.

Prepare the Meringue: In a very clean bowl, whisk the egg whites with a pinch of salt until soft peaks form. Gradually add 50g of sugar, one tablespoon at a time, continuing to whisk until the meringue is stiff, glossy, and holds its shape.

Poach the Meringues: Bring a large pot of water (or milk) to a gentle simmer (not a rolling boil). Using two spoons, form quenelles (oval shapes) with the meringue mixture and carefully drop them into the simmering liquid. Poach for 2-3 minutes on each side until cooked through and puffed. Gently remove the meringues with a slotted spoon and drain them on paper towels.

Make the Caramel: In a small heavy-bottomed saucepan, combine 150g of sugar and 3 tablespoons of water. Heat over medium-high heat without stirring, until the sugar dissolves and turns into a beautiful golden amber caramel. Immediately remove from heat.

Assemble and Serve: Pour the chilled crème anglaise into individual serving bowls. Carefully place 1-2 poached meringues on top of the custard in each bowl. Drizzle generously with the warm caramel. Serve immediately, or chill briefly.