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Iles flottante 'facon Maman Blanc'

From Raymond Blanc's Kitchen Secrets (BBC): http://www.raymondblanc.com/
A desert from my childhood – specially for children…and all the grown-ups. Real vanilla custard, topped with an island of poached meringue masked with caramel; this is a variation of one of the most celebrated deserts of France, found in small brasseries and great restaurants alike.
The meringues and custard can be made a couple of hours in advance. You can add the caramel one hour before serving. Serves 4

For the meringues
6 free-range egg whites
squeeze lemon juice
120g/4¼oz caster sugar
1 litre/1¾ pints full-fat milk, preferably organic
2 tsp vanilla bean paste
For the custard
10 free-range egg yolks
85g/3oz caster sugar
2 tbsp kirsch
ice cubes
For the caramel
50ml/2fl oz water
100g/3½oz caster sugar

1. For the meringues, whisk the egg whites and lemon juice in a clean bowl until soft peaks form when the whisk is removed.

2. Add the sugar a third at a time, whisking after each addition, until stiff peaks form when the whisk is removed.

3. Bring the milk and the vanilla bean paste to the boil in a large, shallow, lidded pan. Reduce the heat until the mixture is just simmering.

4. Dip two tablespoons in hot water, then make eight quenelles of the meringue mixture, using the spoons to shape the meringue. Carefully lower each quenelle of meringue into the simmering milk. Cover the pan with the lid and poach for 7-10 minutes, carefully turning the meringues over halfway through cooking.

5. Remove the poached meringues from the pan using a slotted spoon and set aside to drain on a small tray. Chill the meringues in the fridge until needed. Reserve the poaching milk.

6. For the custard, lightly whisk the egg yolks and caster sugar together in a mixing bowl, until pale and fluffy.

7. Strain the reserved poaching milk into a clean pan and heat until nearly boiling.

8. Pour the hot milk over the egg yolks, whisking continuously, then return the custard mixture to the pan and heat over a medium heat, stirring continuously with a wooden spoon, until the custard is thick enough to coat the back of the spoon.

9. Pour the custard immediately into a large serving bowl and suspend it over a bowl of ice cubes or chilled water. Add the kirsch and set aside to cool.

10. When the custard has cooled, remove the serving bowl from the bowl of ice cubes. Float the poached meringues on top of the cooled custard, then chill in the fridge for up to 24 hours.

11. For the caramel, pour the water into a straight-sided pan, then add the sugar and cook over medium heat, until the sugar has dissolved. Once no sugar crystals remail, boil the mixture until caramelised to a dark golden-brown.

12. Carefully dip the base of the pan into a bowl or sink full of cold water to prevent the caramel from cooking any further.

13. To serve, divide the îles flottantes and custard among four serving bowls and spoon over the caramel. Serve immediately.

VARIATIONS
Try this dish with some sponge fingers or any left over / off cuts of cake; soaked in a little Kirsch and sugar syrup placed at the bottom of the serving dish..