Floating islands

Place the egg whites (4 whites) into a scrupulously clean mixing bowl and whisk to stiff peaks. It will be easier to use an electric whisk or a freestanding mixerto do this although it is possible to whisk by hand.

Once the egg whites (4 whites) reach stiff peaks, add the 50g of caster sugar (50 g) gradually while still mixing until fully incorporated.

Add the milk (800 ml) to a saucepan along with 1 tablespoon of sugar (taken from the 70g) vanilla (1 extract) seeds/extract and slowly bring to the boil, turn down the heat immediately to a gentle simmer.

At this stage take a large spoon of the egg white (4 whites) mixture and place into the milk (800 ml). You can shape it into quenelles if you fancy or you can go for the rustic farmhouse look as I did. You should be able to fit 3 - 4 islands in the pan at one time. Cook for 4 -5 minutes turning halfway to ensure they are cooked through. Once cooked remove and place on a wire rack to drain.

To make the custard, mix the egg yolks (4 yolks) with the remaining sugar. Take a ladle of the hot vanilla (1 extract) milk (800 ml) and add to the egg yolk while mixing vigorously. This is called tempering the eggs. Gradually keep adding the milk, whisking continuously until smooth and creamy.

Return the custard back to the saucepan and place over a medium heat. Stir continuously for 4-5 minutes, or until the mixture has thickened enough to coat the back of a spoon. Strain the custard through a sieve into a bowl, leave to cool and place in the fridge.

To serve, ladle a generous serving of custard into a bowl and place the floating island on top. Finish with fresh lemon zest. Traditionally served cold.