½ liter of milk
170 g sugar
50 g for the caramel
1 vanilla pod
1 pinch of salt
Separate the egg whites from the yolks. Beat the egg whites until stiff, adding a pinch of salt, then 70 gram of sugar.
Simmer the milk and the vanilla and immerse the quenelles of beaten egg whites made by using two spoons. Let them poach for 1 to 2 minutes, turn them over. Take them out and place them on absorbent paper.
Beat the egg yolks and the remaining sugar (100 gram) until the mixture whitens and is frothy. Add this to the milk (from which you have removed the vanilla pod), and whisk vigorously. Without coming to a boil, heat over low heat and by stirring the cream until it thickens and coats the back of a wooden spoon. Once the cream is ready, pour it to a serving dish or a bowl so the cooking stops.
Pour the cream into individual cups or on a serving platter. Gently place the egg whites. Keep fresh until ready to serve.
At the last moment, heat 50 gram of sugar in a stainless steel saucepan. Cook over medium heat, without adding water, to make a dry caramel.
The sugar will melt and color. As soon as the caramel turns blond, pour it over the egg whites. Do this when it is still hot as it hardens as it cools.
All that's left to do is taste these mouthwatering Îles flottantes!