Ptiche Mlyako (Floating Islands)

Steps

1. 1
   Heat the milk with 1 tsp of the vanilla in a wide pan until small bubbles appear at the edge, about 85°C, and keep it just below a simmer.
2. 2
   Whisk the whites with the salt to soft peaks, add the sugar for the meringue gradually and whisk until stiff and glossy.
3. 3
   Scoop large spoonfuls of meringue onto the hot milk, a few at a time, and poach for 2 minutes on each side, turning once; lift them onto a plate with a slotted spoon. If the milk boils, the meringues puff up, then collapse and turn rubbery.
4. 4
   Strain the milk through a fine sieve to remove the bits of meringue.
5. 5
   Whisk the yolks with the sugar for the custard and the cornflour until pale.
6. 6
   Pour the hot milk onto the yolks in a thin stream while whisking, return everything to the pan and cook over low heat, stirring with a wooden spoon, until the custard coats the back of the spoon; do not let it boil.
7. 7
   Take off the heat, stir in the remaining vanilla, pour into a serving bowl or glasses and leave to cool, stirring now and then.
8. 8
   Float the meringues on the custard and chill for at least 2 hours before serving.