Floating Islands with Madagascar Bourbon Vanilla

Author

Lisa

Prep Time

15 min

Servings

4

Category

Dessert

Ingredients

• 4 egg yolks
• 500 ml milk
• 70 g sugar
• 1 tsp vanilla sugar
• 1 fresh vanilla pod from Madagascar
• 4 egg whites
• 2 tbsp caster sugar

Directions

1. Start with the custard: bring the milk to the boil in a pan. Split the vanilla pod lengthways, scrape out the seeds and add them to the milk along with the pieces of pod. Leave to infuse and cool. Remember not to throw the vanilla pod away – you can still use it to make your own vanilla sugar (follow our DIY recipe) or drop it into your homemade vanilla extract so it keeps releasing its aroma.
2. Separate the whites from the yolks. Keep the whites for later. In a bowl, mix the yolks with the caster sugar and the vanilla sugar. Gradually pour the warm milk over the beaten yolks, once you have removed the vanilla pod. Whisk vigorously and pour everything back into the pan.
3. Heat the mixture over a low heat for 10 minutes to thicken it. It must not boil. Stir the custard regularly. Once it is smooth and creamy, take it off the heat, transfer it to a bowl and put it in the fridge.
4. Whisk the egg whites to stiff peaks using an electric whisk or a stand mixer. When they start to firm up, add the 2 tbsp of caster sugar and whisk for a few more minutes.Using a large spoon, form 4 mounds and place them on a baking tray lined with baking paper. Bake at 180 °C for 2 minutes, then 1 minute under the grill.
5. Once the meringues are cooked, place them in individual bowls that you have already filled with the vanilla custard. Chill the floating islands until you are ready to serve.For a real treat, you can finish them with a drizzle of caramel.Ready! Enjoy!