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1
For the Floating Island:
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2
Pour the milk into an 8- or 9-inch skillet and add the vanilla bean.
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3
Over low heat let the milk warm to a point where bubbles appear around the edge.
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4
Meanwhile, beat the egg whites until foamy.
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5
At this point, gradually start to add the sugar, continuing to beat until the egg whites are stiff.
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6
Remove the skillet from the heat and drop the beaten egg whites on the milk in very large, rounded spoonfuls.
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7
Return the skillet to very low heat; the surface of the milk should barely quiver.
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8
Cook the mounds of egg white 2 minutes.
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9
Using a skimmer or 2 forks, turn and cook 2 minutes on the other side, or until the meringues are firm to the touch.
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10
Remove the meringues to a towel and drain.
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11
Reserve the milk and vanilla bean for the English cream.
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12
Pile the meringues in a shallow bowl and chill.
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13
To serve the dessert, fill a crystal bowl with the chilled English cream, float the poached meringues on top and trickle the caramel over the meringues.
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14
For the Caramel:
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15
Melt the sugar in a small heavy skillet over very low heat, stirring constantly with a wooden spoon.
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16
Remove from the heat and add the water.
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17
Return the skillet to very low heat and simmer until the syrup is slightly thick and smooth.
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18
Trickle over the meringues.
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19
Note: If desired, the caramel may be prepared in advance, kept at room temperature and reheated just before use.
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20
(ABOUT 1/2 CUP)
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21
For the English Cream:
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22
Strain the milk from the meringues into a 2-cup measure.
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23
Add enough fresh milk to fill it.
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24
Pour the milk into the top of a double boiler, add the half of vanilla bean and, over boiling water, heat the milk to a point where bubbles appear around the edge.
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25
Blend the egg yolks with the sugar, using a fork.
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26
Add the hot milk gradually, stirring constantly.
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27
Return the mixture, with the bean in it, to the top of the double boiler and cook over simmering water, stirring constantly, until the mixture thickens and coats a metal spoon.
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28
Chill the mixture quickly by holding the top of the boiler in ice water; stir occasionally while the mixture cools.
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29
Strain and chill.
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30
(2 1/2 CUPS)
