VARIATION ON A FLOATING ISLAND

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Egg Custard

1. Split the vanilla beans lengthwise and scrape out the seeds using the tip of a knife.
2. Bring the milk and cream to a boil in a saucepan, then add the vanilla beans and seeds.
3. Whisk the yolks and sugar until pale, then pour the boiling liquid over the egg mixture and stir constantly over a low heat in a saucepan until it coats the back of a spoon (178°F/81°C).
4. Strain through a fine mesh sieve and let cool.

Caramel Disks

1. Make a caramel with the sugar, glucose, and water, then pour onto a silicone mat to cool down.
2. As soon as the caramel has hardened, process to a powder in a food processor.
3. Using a small sieve or tea strainer, sift the caramel powder onto templates 2–2 1/3 in. (5–6 cm) in diameter.
4. Place in the oven at 350°F (180°C) for a few seconds to melt the caramel and form the disks.

Soft Meringue

1. Butter eight 2–2 1/3 in. (5–6 cm) metal rings and sprinkle them with the extra sugar.
2. Whisk the egg whites with the pinch of salt, then whisk in the sugar.
3. Coat the inside of the circles thickly with the egg-white mixture, starting with the base and then the sides.
4. Create a well in the center and delicately place a spoonful of egg custard in it.
5. Cover with more egg white, smoothing it over with a spatula. Bake at 195°F (90°C) for 10 minutes.
6. When the soft meringues are cooked, remove from the oven and let rest for 1 minute.

To Assemble and Serve

1. Pour a little custard onto each plate.
2. Gently unmold the soft meringues and place on top of the custard.
3. Lay a disk of caramel on top.