Creme Anglaise with Floating Islands

Scald the milk with the vanilla bean and leave covered off the heat to infuse, about 30 minutes. Just before making the custard, run a few inches of ice cold water into the sink, set a clean bowl into it with a strainer on top.

Stir the yolks and sugar together with a wooden spoon in a saucepan. When the milk has infused, heat again, and pour gradually over the egg mixture, stirring constantly.

Set the saucepan on the stove over medium-high heat, and cook stirring until the foam disappears and the mixture thickens to coat a spoon. Immediately pour the custard through the strainer into the bowl on ice and let cool. Cover and refrigerate. Keeps 48 hours refrigerated.

Heat the oven to 325°F/160°C. Butter a 3-cup/750 ml soufflé dish, or 6 to 8 1/2 cup/125 ml ramekins, and sugar the insides, just as you would flour a cake tin.

Beat the whites, cream of tartar, and salt to soft peaks. Scatter over one tablespoon of the sugar and beat until stiff and glossy. Fold in 3 tablespoons more sugar.

Pour the mixture into the mould and bake until a skewer inserted in the centre comes out clean, 25 minutes for a single dish, or 20 minutes for ramekins.

Before the “islands” come out of the oven, melt the remaining 1/4 cup/50 g sugar in a saucepan with a splash of water. Remove from the heat when it turns a dark, amber caramel.

Take the “island” from the oven and invert into a large serving dish with a rim. Pour the very cold custard all around, and drizzle over the dark, mahogany caramel. Serve.

*Slivered nuts toasted are nice in the meringue if you like. For this amount of meringue, about 2/3 cup/60 g is good.