Floating Islands

Directions

1. 1
   To make Custard: Whisk yolks with sugar in bowl 2 minutes, or until thick and pale yellow in color.
2. 2
   Bring milk to a boil in medium saucepan.
3. 3
   Whisk 1/2 cup hot milk into egg mixture until blended.
4. 4
   Whisk in remaining milk in steady stream until smooth.
5. 5
   Return mixture to saucepan, and cook over medium-low heat 5 minutes, or until thickened but not boiling, stirring constantly.
6. 6
   Strain into clean bowl, cool, then stir in vanilla.
7. 7
   To make Meringue Islands: Line baking sheet with 2 layers paper towels.
8. 8
   Beat egg whites with electric mixer on low speed 2 minutes, or until frothy.
9. 9
   Add 2 Tbs.
10. 10
    sugar and pinch salt, increase speed to medium, and beat 1 minute, or until meringue begins to turn white.
11. 11
    Add 2 Tbs.
12. 12
    sugar, and beat 2 minutes more.
13. 13
    Add remaining sugar, and beat 4 to 5 minutes, or until firm peaks form.
14. 14
    Beat in vanilla extract until just combined.
15. 15
    Bring 1 inch water to a simmer in large skillet over medium heat.
16. 16
    Using 2 soupspoons, scoop and scrape 6 dollops of meringue into simmering water.
17. 17
    Poach 1 minute.
18. 18
    Flip meringues, and poach 1 minute more, or until puffy and firm.
19. 19
    Transfer to prepared baking sheet, and repeat with remaining egg white mixture to make 18 meringues.
20. 20
    Cool.
21. 21
    Ladle 1/2 cup Custard into each of 6 shallow serving bowls.
22. 22
    Float 3 Meringue Islands atop each serving.
23. 23
    Sprinkle with nutmeg, and drizzle with caramel sauce, if using.