Floating Island

1 quart milk
1 vanilla bean, split in 1/2 lengthwise
8 eggs, separated
2 cups sugar
1/4 cup dark rum
1 teaspoon vanilla extract
1/2 cup sliced almonds

In a large, wide saucepan, bring the milk and vanilla bean to a simmer.

To make the meringues: In a mixing bowl, beat the egg whites until soft peaks form. Gradually beat in 1/2 cup sugar and continue beating until stiff but not dry. Scoop up several large serving spoonfuls and poach on the simmering milk, about 3 minutes on each side. Remove with a slotted spoon and place on serving plate. Repeat until all the egg whites have been used.

To make the creme anglaise: in another large mixing bowl, whisk together egg yolks and 1/2 cup sugar until light and ribbon-y. Add the warm milk to the egg yolk mixture and return to the saucepan. Cook, over low heat, stirring constantly without letting it come to a boil, until mixture thickens and coats back of spoon. Strain and flavor with rum and vanilla extract. Ladle creme anglaise around poached meringues.

To make the Caramel: in a small saucepan, cook the remaining 1 cup sugar until caramelized, stirring constantly. Stir in the almonds. Turn off heat, being careful not to burn the caramel. Carefully spoon caramel over the meringue.

Yield: 4 to 8 servings, makes about 8 meringues