Oeufs a la Neige “Floating Islands”

Creme Anglaise

1 vanilla bean, split

2 1/4 cups milk

6 egg yolks

5/8 cup superfine sugar

6 tablespoons heavy cream

Split vanilla bean and place in saucepan. Pour in the milk and slowly bring to boil. Beat the egg yolks with the sugar until thick and pale yellow. Remove the vanilla bean from milk. Add a small amount of hot milk to the egg yolks whisking to combine. Whisk in egg yolks back into the remaining hot milk. Stir over low heat until mixture begins to thicken and cats the back of a spoon. Do not over heat or boil or egg will curdle. Remove from heat and stir in cream. Strain the custard and chill.

Meringue and Poaching Syrup

4 egg whites

1/2 cup extra fine sugar

Poaching Syrup

6 cups water

1 1/4 cups sugar

Heat the water and sugar until the sugar dissolves, then bring to boil and reduce the heat.

Whisk the egg white and gradually add the sugar, whisking until smooth and stiff.

Shape meringue into ovals. Place them in the syrup and cook gently for 3-54 minutes. Remove from the syrup with a slotted spoon and drain on paper towels.

Pour the chilled creme anglaise into serving bowls. Arrange the meringues on top. Garnish with caramel and mint.

Caramel

1 cup sugar

1 cup water

Place all ingredients in saucepan and bring to boil. Simmer until sugar caramelizes and drizzle over desserts.