Step 1

Split the vanilla bean and scrape it into the milk. Bring the milk to a boil, and in the meantime break the eggs, separating the egg whites from the egg yolks.

Step 2

Now, prepare the meringue. Preheat the oven to 180˚C. Whisk the egg whites into a firm snow with a pinch of salt and 40 g sugar, added gradually. Transfer the whisked egg whites into a savarin mold 22 cm in diameter. Place the mold into a bain-marie and bake for 30 minutes, until the top begins to brown slightly. Let it cool completely.

Step 3

Meanwhile, whip 8 egg yolks and 250 g of sugar in a large bowl until they become light and fluffy. Heat the vanilla-flavored milk and pour it slowly over this mixture, stirring constantly. Transfer the custard into a cooking pot and cook over low heat, until it thickens. Now, pour the custard into a large bowl whose diameter is larger than the one of the savarin mold, and place in a refrigerator to cool completely.

Step 4

Remove the meringue from the mold and put it on top of the custard.

Step 5

Now, prepare the caramel. In a heavy-bottomed saucepan, melt sugar in water over very low heat. After it has melted, increase the heat slightly and bring to a boil. Do not stir, but rather tip the saucepan to distribute the heat. Drizzle the caramel over the meringue. Refrigerate until the île flottante is ready to be served.