Classic  floating island with caramel

Floating island (or snow eggs) is very simple to make with cooking the egg whites in the microwave. For the custard, you will have to keep a close eye on the cooking and above all do not heat too hard. And here are the steps to make delicious caramel floating islands.

Ingredients

For the custard

35 cl milk (1 and 1/2 cup)

1 vanilla bean, split lengthwise

3 egg yolks

75 g caster sugar (1/3 cup)

For the egg whites

3 egg whites

1 pinch of salt

40 g caster sugar (1/6 cup)

Preparation 

Pour the milk into a deep saucepan over medium heat. Drop the vanilla seeds and add the bean. Gently bring to the simmer point so that the vanilla perfumes the milk. Remove from heat. Mix the egg yolks and sugar in a bowl with a wooden spoon until you get a clear, thick mixture. Gradually pour the hot milk over the yolks and mix well. Transfer the mixture to a clean saucepan, then heat and simmer gently for 5 minutes, stirring constantly, until it begins to thicken and coats the back of a spoon. Do not let it boil, otherwise the cream will turn out. Strain into a pitcher and discard the vanilla bean.  Beat egg whites with a pinch of salt until stiff. When firm, gradually stir in the sugar, beating constantly. Cook them for about 40 seconds in the microwave on the lowest power. They can also be cooked in a large pot of simmering water (scoop out 1 large spoonful of egg white, drop it into the simmering water, cook for 30 seconds on each side).  Divide the custard into individual cups or a serving platter. Carefully place the egg whites. Refrigerate until ready to serve. At the last minute, heat 100 g 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 brown, pour it over the cups. Pour in the caramel while it's still hot as it hardens as it cools. All that's left to do is enjoy this tasty caramel floating island.