​Floating Island (Iles Flottante)

This is a French dessert. Basically it is soft poached meringue floating on custard. It will need some practice, particularly with the caramel cage.

Make Lemon meringue: 6 Egg Whites + Lemon juice 1 wedge  + 1/2 cup Powdered (icing) Sugar > Whisk until it increases in volume and forms a peak when you lift up the whisk. (use a electric whisk if possible) 

• Oil the inside of small cups (you will need about 8-10 cups)
• Spoon the meringue into the cup (half full)
• Microwave for 15 sec to 20 sec (depending on the power of your micro)
• The meringue will puff up like souffle. 

Make Custard (Creme Anglaise)

• in a medium size saucepan mix 6 Egg yolks + 1/2 cup Sugar. 
• Heat up 2 cups of Milk (you can use micro-wave, takes about 2 mins)
• Add the hot milk gradually to the egg-sugar mix, while stirring
• Add 1 tsp Vanilla
• Turn the heat on medium and bring the mix to simmer (keep stirring)
• As soon as it starts to simmer, (you will feel the liquid is thickening) turn the heat off.

Pour the custard on a serving plate.

Gently bring the soft meringue from the cup, place in the middle of the custard upside down,

Caramel Cage:

• You need the cage to cover the meringue, so pick an appropriate size glass or metal bowl.
• Lightly oil the back of the bowl with some oil. Place it on a baking paper upside down. 
• Melt 1 cup of sugar in a saucepan on low heat, as soon as the sugar melts and turn slightly golden, turn the heat off.
• Pick up some caramel with a spoon and drizzle the hot caramel sauce around the bowl.
• Let it cool down and trim the edges and lift it up with your hand and place over the meringue on custard.

To make it easier: If you find it's too challenging to make the custard, just use some cream mixed with icing sugar and vanilla. 

Instead of making individual servings, you can make a party dish. Pour all the custard on a large dish, place all the meringues in the custard and instead of cage you can drizzle the caramel sauce on it.