Île flottante

What to get ready

• Chicken eggs 8
• Fresh milk 800 ml
• Sugar 180 g
• Vanilla 4 g
• Sliced almonds 40 g

Method

1. 1 Heat the fresh milk with vanilla until it simmers, then turn off the heat and let it steep for 10 minutes to release the aroma.
2. 2 Beat the egg yolks with 25g of sugar until pale, then pour in the hot milk and stir well.
3. 3 Cook over low heat for 8 minutes, stirring constantly, until the crème anglaise sauce coats the spoon, then let cool.
4. 4 Beat the egg whites until stiff peaks form with the remaining sugar, then scoop individual portions into the hot milk and cook for 2 minutes on each side.
5. 5 Caramelize some sugar and toast the sliced almonds until fragrant.
6. 6 Pour the vanilla sauce into a deep dish, drop the egg white on top, drizzle with caramel, and sprinkle with almonds.