Floating Caramel Islands

Directions

1. 1
   Bring cream, milk, vanilla bean and seeds to a boil. Reduce heat and keep at a gently simmer. Whip egg whites and a pinch of salt to stiff peaks. Gradually add 1/4 cup sugar until thick and glossy. Working in batches, spoon heaped tablespoons of meringue into simmering cream mixture. Poach for 1-2 mins. Remove poached meringues with a slotted spoon and transfer to a clean cloth.
2. 2
   Whisk yolks with remaining sugar until pale and thick. Strain then gradually whisk in warm cream mixture. Transfer to a clean saucepan. Stir over low heat, until mixture thickens and coats the back of a spoon.
3. 3
   Ladle custard between serving bowls. Top with floating islands. Drizzle with warm caramel to serve.