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1
Infusing the milk: pour the milk into a large, shallow pan, about 30 cm (12 in) in diameter and 7.5 cm (3 in) deep, and bring to simmering point.
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2
Scrape the vanilla seeds into the milk with the point of a sharp knife and whisk to disperse them; add the split vanilla pods, too.
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3
Bring to the boil and reduce the heat to a slow simmer for 5 minutes to infuse the milk with the vanilla.
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4
Making the meringue: whisk the egg whites and sugar with an electric beater on full power for at least 10 minutes, until the mixture forms shiny, firm peaks.
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5
Poaching the meringue: with a large spoon, carefully scoop out 4 or 6 large chunks of meringue.
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6
Poach in the gently simmering milk for 5 minutes on each side, taking great care not to damage the delicate meringue when turning it over.
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7
If the milk begins to boil and rise out of the pan, turn down the heat and gently push the meringue sideways so the build-up of heat and steam can escape.
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8
Carefully lift the poached meringue on to a baking tray and set aside.
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9
Strain the milk into a saucepan.
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10
Making the vanilla custard: in a large bowl, whisk the egg yolks with the caster sugar, then gradually whisk in the hot milk.
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11
Pour the mixture back into the saucepan.
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12
Cook over a medium heat for 4-5 minutes, until the custard begins to thicken.
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13
Stir constantly to distribute the heat and lift the spoon every 10-15 seconds to check if the sauce is thickening (when it is ready it will coat the back of the spoon).
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14
Strain immediately into a large bowl and continue stirring for 2 minutes to stop any further cooking, otherwise the custard could scramble (if this happens, don't panic; pour it immediately into a blender or food processor and blend for 30-40 seconds so it regains its consistency).
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15
Leave to cool, then chill.
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16
Pour into a large serving bowl and, with a fish slice, carefully place the poached meringues on top of the vanilla custard to create your floating dessert islands.
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17
Making the caramel: put the water in a small, heavy-based saucepan and scatter the sugar over it in an even layer.
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18
Let the sugar absorb the water for a few minutes, then place the pan on a medium heat and leave, without stirring, until the sugar has dissolved and formed a syrup.
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19
Simmer until it turns to a golden brown caramel.
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20
Immediately place the bottom of the saucepan in cold water to stop the caramel cooking any further.
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21
Pour a fine coating of caramel over the poached meringues.
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22
Wait a few seconds until the caramel sets before serving (or leave it for up to 1 hour).
