Floating Island

Pour milk into a big saucepan. Add vanilla bean (extract will do in a pinch). Bring milk to a boil, then reduce heat to a simmer.

Meanwhile, separate eggs. Beat egg whites until stiff peaks form. Use a tablespoon to shape quenelles of the egg white mixture. One by one, place them in the simmering milk. Flip quenelles halfway through cooking, making sure the milk doesn’t boil else the meringues will puff up then suddenly collapse. When the quenelles are really puffed up and cooked, transfer to a bowl to drain.

Whisk yolks with agave syrup until light yellow. Pour yolk mixture into the simmering milk, stirring until evenly combined. Transfer to a bowl to cool.

Put meringues on top of yolk mixture and pop it in the fridge for 1 hour before serving.