Floating Islands

For the crème anglaise:

• 150 ml (5 fl oz) fresh full-cream (whole) milk
• 150 ml (

MAKE THE CRÈME ANGLAISE. Bring the milk and cream to the boil in a saucepan with the vanilla bean, split in two lengthways.

MEANWHILE, BEAT THE EGG YOLKS WITH THE SUGAR IN A MIXING BOWL UNTIL THE MIXTURE IS PALE AND HAS DOUBLED IN VOLUME. Pour the milk and cream mixture over the beaten egg yolks and stir. Return this mixture to the saucepan and place on a very gentle heat.