Île Flottante (Floating Island)

In a medium saucepan, combine the whole milk and the scraped vanilla bean seeds along with the pod. Heat over medium heat until it reaches a bare simmer around 80 degrees Celsius or 175 degrees Fahrenheit. Remove from heat and let steep for 10 minutes.

In a mixing bowl, briskly whisk the egg yolks and 100g of caster sugar together until the mixture is pale and slightly thickened.

Remove the vanilla pod from the milk. Slowly pour half of the hot milk into the egg yolk mixture while whisking continuously to temper the eggs.

Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon. The temperature must read exactly 82 degrees Celsius or 180 degrees Fahrenheit. Do not let it boil.

Immediately strain the custard through a fine mesh strainer into a clean bowl set over an ice bath to stop the cooking process. Stir occasionally until cooled, then cover with plastic wrap touching the surface and refrigerate for at least 2 hours.

In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the 120g of caster sugar, one spoonful at a time, whipping on high speed until stiff, glossy peaks form.

Heat the 1000ml of water in a wide, shallow pan until it reaches a gentle simmer around 85 degrees Celsius or 185 degrees Fahrenheit. Using two large spoons, shape the meringue into oval quenelles and gently drop them into the simmering water. Work in batches to avoid crowding.

Poach the meringues for 2 minutes, then carefully flip them with a slotted spoon and poach for another 2 minutes until they are firm to the touch.

Carefully remove the poached meringues with a slotted spoon and let them drain on a clean kitchen towel.

In a small, clean saucepan, combine the remaining 100g of caster sugar and 30ml of water for the caramel. Cook over medium-high heat without stirring until the mixture turns a deep amber color, reaching 170 degrees Celsius or 340 degrees Fahrenheit.

Divide the chilled crème anglaise among six shallow dessert bowls. Carefully place one or two drained meringues into the center of each pool of custard.

Immediately drizzle the hot caramel over the meringues. Serve promptly to enjoy the contrast between the crisp caramel, soft meringue, and silky custard.