Had one of those moments this afternoon wondering what could we have for dessert.....not that we really needed any tonight. Always some eggs, sugar and milk around, so off to the library!
5 large egg yolks.
1 t. vanilla.
2 1/4 cups of milk.
1/2 cup of turbinado sugar.
For the meringues
3 large egg whites.
1/3 cup of superfine sugar, plus 2 T. more.
Toasted, sliced almonds for garnish.
1/2 cup of turbinado sugar for the caramel.
I heated the milk in the microwave to give it a head start. Whisk the yolks in a bowl that can be placed in water. Fill a pan with at least one inch of water, place bowl in water and heat the egg mixture until a custard consistency. Keep whisking. This will take about seven to ten minutes. After the egg mixture has thickened, pour and cool in individual bowls and cover with plastic wrap. Let cool.
For the meringues, I was not to sure how all of this was going to shake out, but it did! Line a cookie sheet with a dish towel. Fill a skillet with water and bring water to a light boil. While the water is getting ready, beat the egg whites until soft peaks have formed, gradually adding the sugar. Take large spoons and gather up the egg whites and then drop into the simmering water. Simmer for thirty seconds on each side. Remove meringues with slotted spoon and place on the towel lined tray. Repeat until you have about ten to twelve meringues. You have just made the islands!
Place two meringues in each bowl and add the almonds. Heat up a small pan and add the sugar. Heat until it melts and turns golden in color. Drizzle the caramel on top of the meringues. Server warm or chilled.