Oeufs à la Neige (Floating Islands)

Ingredients

Ground cinnamon

1/2 teaspoon, for garnish

Caramel sauce

1/4 cup

Cornstarch

1 tablespoon

Vanilla extract

1 teaspoon

Milk

1 cup

Sugar

1/2 cup

Egg whites

3, at room temperature

Instructions

1. In a clean, dry mixing bowl, beat the egg whites until soft peaks form.
2. Continue beating while gradually adding the sugar. Beat until the mixture is glossy and forms firm peaks.
3. Fill a pot with water and bring it to a gentle simmer. Carefully spoon dollops of the meringue mixture into the water. Poach for approximately 2 minutes on each side, until the meringues are firm and fully cooked. Use a slotted spoon to remove the meringues and set them aside on a paper towel to drain.
4. In a separate saucepan, gently heat the milk over medium heat until it's steaming but not boiling.
5. In a small bowl, mix the cornstarch with a few tablespoons of the hot milk to create a slurry. Gradually whisk the slurry back into the milk, stirring continuously. Keep stirring until the mixture thickens into a custard-like consistency.
6. Remove the custard from heat and stir in the vanilla extract. Allow the custard to cool slightly.
7. Pour the custard into individual serving bowls. Carefully place the poached meringues on top of the custard, creating the effect of floating islands.
8. Finish each serving with a drizzle of caramel sauce and a dusting of ground cinnamon.
9. Chill the bowls in the refrigerator for at least 1 hour before serving. This allows the flavors to meld together beautifully.