A classic dessert of crème anglaise with poached meringue, otherwise known as îles flottantes.
First, make the crème anglaise: heat 500ml whole milk with a tsp vanilla extract. Whisk 4 egg yolks with 100g caster sugar
until creamy, then pour on the hot milk in a steady stream as you continue to whick. When all combined, pour back into the saucepan
and cook gently over a low heat, stirring all the while, until smooth and thickened. Transfer to a bowl and cover with a sheet of
clingfilm to prevent a skin forming. Chill when cool, until ready to serve. Meanwhile, whisk 1 egg white until soft peaks form,
then whisk in 50g caster sugar in stages, until stiff. Heat 200ml whole milk and 200ml water in a frying pan until nearly simmering
and add heaped spoonfuls of the meringue into the milk. Poach gently for 3-4 minutes, turn them over and poach the other side for
another 3-4 minutes. Remove the meringues from the milk and leave to cool on a plate. Make some caramel by heating 50g sugar with
a Tbs water in a small pan until it reaches a golden colour, then splash in a couple of Tbs water to thin down a little and keep warm
while you assemble the desserts. Stir the custard and pour into bowls. Top with a meringue and drizzle over the warm caramel.