Floating Islands in Bakeapple Creme Anglaise

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Floating islands with bakeapple crème anglaise and sugared bakeapples.

Preparation time: 20 minutes
Cooking time: 33 minutes
Yield: 6

Boil milk in a saucepan over medium heat. Then reduce heat to very low. Preheat oven at 250 degrees. Beat egg whites with an electric mixer until foamy. Add a pinch a salt and beat again for a couple of seconds. Add sugar and vanilla, one tablespoon after another and beat the mixture. With a tablespoon, place delicately the egg whites in the milk, leave for 2 minutes then turn aside and leave again for 2 minutes. Remove whites from the milk and skim. Bake in oven for 20 minutes. The whites will rise so you need a deep baking dish. Let the meringue cool for half and hour and refrigerate for 2 to 3 hours.

In small saucepan, heat together cream, milk and 1 tablespoon of the sugar over medium heat until bubbles form around edge. In bowl, whisk egg yolks with remaining sugar; whisk in hot cream mixture in thin stream. Stir back into pan and add bakeapples; cook, stirring constantly, until thick enough to coat spoon, 2 to 3 minutes.
Strain to remove bakeapple seeds and pour into clean bowl; stir in vanilla. Place plastic wrap directly on surface; refrigerate until cold, at least 1 hour.