Îles flottantes

Halve the vanilla pod lengthwise and scrape out the marrow with a knife tip. Split the eggs.

Bring the milk to the boil with the stick and marrow in a pan. Leave on for 5 minutes on low heat. Mix the egg yolks and sugar in a large bowl.

Remove the vanilla pod from the milk. Pour some hot milk into the egg yolk mixture with a whisk.

Gradually add the rest of the milk. Pour the mixture into the pan and allow to thicken on a low heat for 5 minutes to thin custard (it should not boil).

Stir occasionally. Put the custard in a bowl, let it cool for 30 minutes and put it in the fridge for at least 4 hours.

Sift the icing sugar. Beat the egg white with the powdered sugar and the lemon juice for 5 minutes until the protein forms shiny, rigid peaks.

Bring a frying pan with water to a boil, turn the heat down and let it boil gently. Spoon a large bread roll of the egg white foam with a wet spoon.

Dip the spoon with foam in the soft-boiling water. Repeat this 3 times and poach the bread rolls 3 to 4 minutes. Turn halfway.

Take out with a slotted spoon and place on baking paper.

Divide the custard over glasses and carefully place a protein foam ball in the middle.

Carefully pour caramel syrup over the bread and serve.