FLOATING ISLAND (France)

INGREDIENTS:

• 4 cups of milk
• 6 eggs
• 1.1 pounds of sugar
• Vanilla essence or vanilla's branch
• 1 pinch of salt

1. Making the custard

Heat the milk. Beat the yolks with 3.5 ounces of sugar. Then add hot milk and vanilla. Stir for about 10 minutes. Be care not to let milk boil. Remove and allow to cool.

2. Making the 'flan'

Beat now the white of the eggs, that we have separated before, with 7 ounces of sugar and a pinch of salt. Beat until stiff. Prepare a caramel with 7 ounces of sugar and a glass of water. With the caramel still hot bath the inner of the Ramekin Custard Cup. Now place the meringue inside the ramekin, being careful to remove all the air. Place the cup in bain-marie for about 45 minutes (or until the touch is not sticky) at 350 º F. Remove meringue from its mould. Cool it in the refrigerator.
When both the custard and the creme caramel are cold we start to mount the dessert. Use at least a bowl of soup filled in its ¾ with the cream. Then cut a piece of the creme caramel and place in the center. You can garnish with chocolate shavings or sliced almonds.