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1
Pour sugar into a hot saucepan with a splash of water, stirring as it begins to caramelize. Transfer the hot caramel into a wide, flat-bottomed mold.
2
Separate egg whites from yolks. Beat the whites until foamy, and preheat the oven to 180°C.
3
Add half the sugar to the foamy whites and continue beating until thicker. Add the remaining sugar and beat faster until the whites are stiff, smooth and glossy.
4
Pour all the beaten whites onto the caramel and shape into an island. Bake in a 180°C oven using a water bath for about 10 minutes until lightly browned.
5
Make the custard cream: whisk the yolks with sugar until pale. Add vanilla if using.
6
Heat milk and cream together until almost boiling. Pour half the mixture into the yolks while keeping the other half simmering on low heat.
7
Combine everything back in the pan. Make the custard by drawing a figure-8 with a wooden spatula until the cream coats the spoon evenly. Once perfect, transfer immediately to a bowl to cool.
8
Once the custard is completely cooled, pour it into the bottom of the serving dish. Gently loosen the island from the mold using your fingers to create an air gap, allowing it to float in the custard.
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