Île Flottante

Separate the eggs, placing 4 yolks in a heatproof bowl and all 6 whites in a large, scrupulously clean mixing bowl. Reserve the remaining 2 yolks for another use. Measure out 75 g of caster sugar for the meringue and 75 g for the crème anglaise.

Make the crème anglaise: combine the milk, vanilla pod, and scraped seeds in a medium saucepan and heat over medium heat until just steaming and small bubbles appear at the edge — do not boil. Remove from the heat and allow to infuse for 10 minutes, then remove the pod.

Whisk the 4 egg yolks with 75 g caster sugar in the heatproof bowl until pale and slightly thickened, about 2 minutes. Gradually pour the warm infused milk into the yolk mixture, whisking constantly, then return the mixture to the saucepan over low heat.

Stir the custard continuously with a wooden spoon or silicone spatula, scraping the base and sides, until it thickens enough to coat the back of the spoon, holds a clear line when you draw a finger through it, and registers 83–85°C on a thermometer — around 8–10 minutes at low heat; do not let it boil or curdle. Strain immediately through a fine-mesh sieve into a clean bowl, then press a sheet of cling film directly onto the surface and refrigerate until needed.

Whisk the 6 egg whites with cream of tartar and salt on medium speed until soft peaks form, then gradually add 75 g caster sugar one tablespoon at a time, whisking on high until the meringue is glossy, stiff, and holds firm peaks — about 5 minutes. Add the white wine vinegar with the last spoonful of sugar.

Pour milk to a depth of about 5 cm into a wide, shallow sauté pan and heat over medium-low until it reaches a bare simmer — wisps of steam rising, surface barely trembling. Using two large serving spoons, shape generous oval quenelles of meringue and gently lower 2–3 at a time into the simmering milk, leaving space between them.

Poach the meringues for 2 minutes on the first side — they must set fully to be safe to eat — then carefully turn them with a slotted spoon and poach for a further 2 minutes, until just set and slightly puffed. Lift them out with the slotted spoon, drain briefly on a clean kitchen towel, and transfer to a plate. Repeat with the remaining meringue. Refrigerate the islands until ready to serve.

Make the caramel: spread 100 g caster sugar in an even layer in a small, light-coloured saucepan and melt over medium heat without stirring, swirling the pan gently once the edges begin to liquefy. Cook until the caramel is a deep amber — the colour of old whisky — about 5–7 minutes total, then immediately remove from heat.

To serve, divide the cold crème anglaise among four shallow bowls. Float one or two meringue islands in each bowl, then immediately drizzle the hot caramel over the top in thin threads — it will harden on contact. Scatter with toasted flaked almonds and serve at once.