Caramel Floating Island

Step 1

Preheat the oven to 160°C. To make the caramel, heat half the sugar in a saucepan with the same amount of water as the sugar.

Step 2

Add a pinch of salt and cook until it starts to caramelize (about 5 minutes on medium heat).

Step 3

Pour the caramel into the bottom of your pot, make sure to spread it over evenly to reach the edges. Place in a cool place until it hardens.

Step 4

Separate the egg whites from the yolks.

Step 5

Whisk the egg whites with a pinch of salt. When they start to stiffen, add 4 tablespoons of sugar and whisk the mixture again.

Step 6

Pour the beaten whites into the pot, spreading each layer well.

Step 7

Place the pot in a large, high-sided ovenproof dish and fill with hot water. Add a (heat resistant) lid or aluminum foil to your pot and bake for 15 minutes.

Step 8

De-seed the vanilla bean by cutting it in half lengthwise and then sliding the knife blade in while scraping out the seeds. Keep the rest of the pod.

Step 9

Pour the milk into a saucepan over medium heat (keep 3 tablespoons aside). Add the vanilla bean seeds, the vanilla bean pod and bring to a boil (be careful not to let the milk boil over.

Step 10

In the meantime, dilute the cornstarch with the cold milk and mix.

Step 11

Add the remaining sugar to the egg yolks and whisk.

Step 12

Add the milk/cornstarch mixture and whisk.

Step 13

When the milk is boiling, remove the pan and pour the hot milk in two batches over the egg/sugar mixture while continuing to whisk.

Step 14

After 15 minutes, remove the eggs from the oven and remove the lid. Return to the oven for 30 minutes.

Step 15

Put your cream back into the pan over low heat and continue to stir. It will thicken, be careful not to let the mixture boil!

Step 16

Once your cream has thickened, pour it into another cold container to cool faster. You can also place the bowl in another container filled with ice cubes and/or cold water. Then place it in the fridge for at least 1 hour.

Step 17

After 30 minutes, remove the floating island from the oven and plunge the pot directly into cold water and let cool.

Step 18

Sauté the slivered almonds in a frying pan on high heat for 2 minutes while stirring. Set aside.

Step 19

When the eggs have cooled, carefully loosen them from the edges of the pan with a knife if they are still clinging, then place them in a shallow dish.

Step 20

Pour the cold cream all around the island, add the remaining caramel if you have any left in the bottom of the pot and sprinkle with slivered almonds.

Step 21

Serve and enjoy!