Ile flottante

INGREDIENTS

• 500ml (2 cups) milk
• 4 eggs
• 100g + 25g (½ cup + 2 tbsp) brown sugar
• Caramel and almond slices for serving

METHOD

1. Separate egg yolks from egg whites. Whisk egg yolks with 100g of sugar until pale and fluffy. Pour in some warm milk.

2. Pour egg and milk into a pot and place over the lowest heat possible. Cook, whisking constantly, for around 8-10 minutes or until the mixture warms up and becomes thick to cover the back of the spoon.

3. Pour the mixture into ramekins and let sit in the fridge for 1 hour.

4. Beat egg whites until foamy, add 25g of sugar and beat until stiff. Using 2 tablespoons form a ball and cook egg whites in hot but not rapidly boiling water for around a minute.

5. Carefully transfer egg white balls on top of the cream, drizzle with caramel and sprinkle almonds on top.