Floating Islands II

Recipe View 7 mins In a impeccably clean, medium-sized bowl, beat the egg whites with a pinch of salt using an electric mixer until soft peaks form. Gradually add 1/4 cup of sugar, continuing to beat until stiff, glossy peaks form. This process should take approximately 5-7 minutes.

Recipe View 15 mins In a large saucepan, gently bring the milk to a bare simmer over medium heat. Reduce heat to low. Using a large spoon or ice cream scoop, carefully drop spoonfuls of the meringue mixture, forming six separate islands, into the simmering milk, ensuring about an inch of space between each. Poach for 3-5 minutes per side, gently turning once using a slotted spoon. Remove the poached meringues with the slotted spoon and transfer them to a plate lined with paper towels to drain. Set aside and remove milk from heat. (Total time: ~15 minutes)

Recipe View 5 mins In a separate large bowl, whisk together the whole eggs and egg yolks until light and frothy. Gradually whisk in the 1/2 cup of sugar until well combined. Slowly temper the egg mixture by drizzling in the warm milk from the saucepan, whisking constantly to prevent the eggs from scrambling. (Time: ~5 minutes)

Recipe View 20 mins Pour the milk mixture into the top of a double boiler or a heatproof bowl set over a saucepan of simmering water, ensuring the bottom of the bowl doesn't touch the water. Cook, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon. This may take 15-20 minutes. Remove from heat and let cool slightly before stirring in the vanilla extract. Strain the custard through a fine-mesh sieve to ensure a smooth texture.

Recipe View 5 mins To serve, ladle the cooled custard into individual serving dishes or a large bowl. Gently place the poached meringues on top of the custard, allowing them to float gracefully. Serve chilled. (Time: ~5 minutes)