FLOATING ISLAND

• 340g of whole milk
• 3 egg yolks 
• 5 eggs whites
• 60g of sugar 
• 1 vanilla bean
• 30g of powdered sugar 
• Caramel syrup

For the custard:

1. Whisk the egg yolks with the sugar until light and creamy.
2. Pour the milk into a saucepan, add the split and scraped vanilla bean, and bring to a simmer over low heat with plastic wrap on top to infuse the milk with vanilla flavor.
3. When the milk is boiling, pour it over the egg yolk and sugar mixture, then whisk vigorously.
4. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the custard thickens.
5. Let the custard cool in the refrigerator.

For the egg whites:

1. In the bowl of a stand mixer, begin whipping the egg whites, gradually increasing the speed. When they start to become frothy, add the powdered sugar.
2. Continue beating until the egg whites are firm.
3. Transfer the whites to a microwave-safe container and cook on very low heat for 30 seconds. If they are not set enough, you can cook them for an additional 20 seconds at a time.

Assembly: Pour the custard into a bowl, add the cooked egg whites, and drizzle with caramel.