This floating island dessert recipe is a delicious combination of creme Anglaise, and egg meringue.
Bring milk to a boil. While your waiting for milk to come to a boil. In another small pot whisk together egg yolks and sugar until pale yellow and thick. Add a bit of boiled milk to egg yolks, whisking right away so not to cook egg yolks, this will temper them. Whisk in the rest of the milk until fully incorporated. Return to medium low heat, whisking the whole time until mixture thickens.
Remove from heat and pour into a bowl. Mix in vanilla. Let custard cool a bit, then place a piece of plastic wrap against the surface of custard, so it creates an air tight seal and won't create a layer of skin on custard. Chill in fridge overnight.
Bring milk to a simmer on low heat in a saucepan.
While milk is heating up whip egg whites to a stiff peak. Whisk in salt and sugar.
Using a spoon scoop a bit of meringue and lower it into simmering milk, continuing doing this until you have a comfortable amount in there that you can handle. Poach each side for about 1 minute. Using a slotted spoon take islands out of milk and place on some paper towel to drain off excess milk. Islands will deflate as they cool so don't be alarmed.
Place islands on a tray lined with parchment paper and chill for at least an hour.
Pour custard into serving bowls and top with islands. Serve.
Either pour the crème anglaise into a large serving bowl and top with the meringue islands, or make several individual servings in individual bowls.
Serve right away.