Floating Caramel Islands

• 1 1/4 cups heavy cream
• 1 1/4 cups milk
• 1 None vanilla bean, split, seeds scraped out
• 5 None eggs, separated
• 3/4 cup granulated sugar
• 1 2/3 cup caramel sauce, warmed

1. Bring cream, milk, vanilla bean and seeds to a boil. Reduce heat and keep at a gently simmer. Whip egg whites and a pinch of salt to stiff peaks. Gradually add 1/4 cup sugar until thick and glossy. Working in batches, spoon heaped tablespoons of meringue into simmering cream mixture. Poach for 1-2 mins. Remove poached meringues with a slotted spoon and transfer to a clean cloth.
2. Whisk yolks with remaining sugar until pale and thick. Strain then gradually whisk in warm cream mixture. Transfer to a clean saucepan. Stir over low heat, until mixture thickens and coats the back of a spoon.
3. Ladle custard between serving bowls. Top with floating islands. Drizzle with warm caramel to serve.

heavy cream, milk, vanilla bean, eggs, sugar, caramel sauce

Taken from recipes-plus.com/api/v2.0/recipes/23245 (may not work)