Floating island: vanilla custard sauce with baked meringue domes and a caramel cage

Heat the milk with one third of the sugar; beat the egg yolks with the vanilla and the remaining sugar.

As soon as the milk boils, temper the egg mixture, return to the stove and cook on low heat to 185F (85C), whisking constantly.

Pass the custard, chill over a bowl of ice water and refrigerate.

For the meringue, run 3 room-temperature egg whites with a pinch of salt and one third of the sugar in the mixer on medium speed for 10 minutes to incorporate as much air as possible.

Increase the speed and add the vanilla and the remaining sugar.

Fill lightly greased half-round silicone molds and level the surface with an offset spatula.

Bake at 300F for 15 minutes in a water bath, or at 350F for three minutes without the water.

Cool completely, unmold onto a lightly oiled silicone mat or parchment paper and refrigerate. Clean and dry the mold.

Cook light corn syrup with powdered sugar to a medium amber caramel, then dip the bottom of the pan in a water bath for one second to stop the cooking.

With a fork, drizzle the caramel back and forth in thin strings over the silicone mold to form a cage; reheat the caramel if it hardens.

Serve in a martini glass.