Floating Island

Step 1

Toast 1/2 cup sliced almonds in a dry skillet over medium heat, stirring often, until golden and fragrant, 3-4 minutes. Tip onto a plate.

Step 2

Separate 4 cold eggs, dropping the whites into a large clean mixing bowl and the yolks into a medium bowl.

Step 3

Beat the whites with 1/4 tsp salt until soft peaks form, then gradually beat in 1/3 cup sugar until stiff and glossy, 4-5 minutes.

Step 4

Bring 4 cups water with 2 tbsp of the sugar to a bare simmer in a wide skillet over medium heat, about 8 minutes.

Step 5

Slide 8 large spoonfuls of meringue into the water, poach 2 minutes, flip carefully, then poach 2 minutes more until puffed and set. Drain on paper towels.

Step 6

Heat 2 cups whole milk with 1.5 tsp vanilla in a saucepan until steaming but not boiling, 4-5 minutes.

Step 7

Whisk the 4 yolks with 1/4 cup of the sugar until pale and slightly thickened, 1-2 minutes.

Step 8

Slowly whisk the hot milk into the yolks, return to the pan, and stir over medium-low until it coats the back of a spoon, 5-7 minutes — do not let it boil.

Step 9

Strain the custard into a bowl and chill 30 minutes, until cold to the touch.

Step 10

Divide the chilled custard between 4 bowls, float 2 meringue islands in each, and scatter with the toasted almonds. Drizzle with caramel if you have it.