La Boulange's Floating Islands

Ingredients

• 0.3 cup almonds sliced
• 4 servings mrs richardson's butterscotch caramel sauce 
• 4 servings creme de cassis 
• 8  egg whites 
• 2  egg yolk 
• 0.5 cup granulated sugar 
• 0.5 cup cup heavy whipping cream 
• 0.5 cup milk 
• 1 teaspoon salt 
• 2.5 tablespoons sugar 
• 0.5 tablespoon butter unsalted
• 0.5  vanilla pod 
• 0.5 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• sauce pan
• baking paper
• whisk
• hand mixer
• microwave

Directions

1. Combine the milk and cream in a microwave-safe bowl.
2. Whisk to blend, and heat for 2 minutes at high power in the microwave.
3. Add the sugar to the hot milk and cream mixture.
4. Add the egg yolks and vanilla and whisk well.
5. Microwave for 1 minute longer, whisk again. Set aside to cool. (You can store the creme anglaise, covered, in the refrigerator for up to 3 days or in the freezer for up to 2 months.)
6. Make the Caramel Sauce: In a small saucepan over medium-high heat, bring the cream, vanilla bean, butter and salt to a boil. Reduce the heat to low and keep warm while you caramelize the sugar. In a large saucepan, heat the sugar over low heat. Cook, stirring, until the sugar is completely dissolved and turns golden brown.
7. Add the cream mixture to the sugar, a little at a time, stirring constantly.
8. Remove from the heat and continue to stir until you have a smooth, creamy sauce. It will keep, covered, in the refrigerator for up to 1 week.
9. Assemble the floating islands: Gather your ingredients.
10. In a large skillet over medium heat, toast the almonds until browned and fragrant, 2 to 3 minutes.
11. Transfer to a bowl and let cool.
12. In a large bowl, beat the egg white and salt with an electric mixer on high speed until soft peaks form.
13. Add the sugar and beat for about 1 minute more.
14. Line a large plate with parchment paper. Spoon four generous mounds of the beaten egg white onto the plate. Microwave, uncovered, for 30-45 seconds on high power.
15. Pour enough crème anglaise into a bowl to float an island in the crème and drizzle with caramel.
16. Sprinkle with toasted almonds.