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1
Make the Creme Anglaise: Combine the milk and cream in a microwave-safe bowl. Whisk to blend, and heat for 2 minutes at high power in the microwave.
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2
Add the sugar to the hot milk and cream mixture. Add the egg yolks and vanilla and whisk well.
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3
Microwave for 1 minute longer, whisk again. Set aside to cool. (You can store the creme anglaise, covered, in the refrigerator for up to 3 days or in the freezer for up to 2 months.)
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4
Make the Caramel Sauce: In a small saucepan over medium-high heat, bring the cream, vanilla bean, butter and salt to a boil. Reduce the heat to low and keep warm while you caramelize the sugar. In a large saucepan, heat the sugar over low heat. Cook, stirring, until the sugar is completely dissolved and turns golden brown.
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5
Add the cream mixture to the sugar, a little at a time, stirring constantly.
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6
Remove from the heat and continue to stir until you have a smooth, creamy sauce. It will keep, covered, in the refrigerator for up to 1 week.
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7
Assemble the floating islands: Gather your ingredients.
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8
In a large skillet over medium heat, toast the almonds until browned and fragrant, 2 to 3 minutes. Transfer to a bowl and let cool.
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9
In a large bowl, beat the egg white and salt with an electric mixer on high speed until soft peaks form.
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10
Add the sugar and beat for about 1 minute more.
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11
Line a large plate with parchment paper. Spoon four generous mounds of the beaten egg white onto the plate. Microwave, uncovered, for 30-45 seconds on high power.
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12
Pour enough creme anglaise into a bowl to float an island in the creme and drizzle with caramel. Sprinkle with toasted almonds.
