For 6 people<\/strong><\/p>\n <\/p>\n Caramel<\/strong><\/p>\n Prepare in advance the caramel and the custard.<\/p>\n In a pan, cook the sugar with 30ml (2 tbsp)<\/em> of water, without stirring, on high heat, until the mixture turns golden brown and translucent. Reduce heat and add the butter while mixing. When the butter is melted, add 120ml (1\/2 cup)<\/em> of water, very gently to avoid splashes, stirring constantly, until a smooth mixture. Cook for 1 to 2 minutes on high heat, then remove from heat and let cool. Caramel will stay liquid.<\/p>\n Also prepare the custard.<\/p>\n In a pan, heat the milk with the vanilla pod cut in half (and grated).<\/p>\n Mix the egg yolks with 60g (1\/3 cup) <\/em>of sugar and whip until it whitens. Add 1\/3 of the heated milk to the egg yolks and stir well, poor all of it in a pan and heat it in a bain-marie and keep stirring until it starts to thicken. Let it cool and set it aside in the fridge.<\/p>\n Just before serving, beat the egg whites with a pinch of salt, until stiff. Add 60g (1\/3 cup)<\/em> of sugar and beat again. Divide the beaten egg whites in 6 portions. Cook every portion in a bowl, 30 seconds in microwaves (800W). Drop the cooked island on the custard, top with the caramel and enjoy!<\/p>\n<\/div>\n<\/div>\n\n
\n<\/em>of sugar<\/li>\n\n
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