Microwave Floating IslandsServes: 4
Ingredients:250ml (1 cup) milk
1/2 vanilla pod, split lengthways
3 eggs, separated
50g (2 oz) caster sugar
1/2 tsp cornflour (cornstarch)
20g icing sugar
50g sugared almonds
Method:Combine the milk and the split vanilla pod half in a microwave-safe bowl. Place in your microwave and cook on full powder for 3 minutes.
In a separate bowl, beat together the egg yolks with the caster sugar and cornflour until the mixture is pale and creamy. Whist whisking constantly, carefully pour in the hot milk as a slow steady stream.
Beat the custard until smooth then place in our microwave and cook on full power for about 5 minutes, stirring every minute, or until the custard has thickened. Ensure that during the cooking time the custard does not boil.
When the custard is done, strain through a fine-meshed sieve into a clean bowl.
Add the eggs to a clean and dry bowl then add a pinch of salt. Beat the egg whites until stiff then fold in the icing sugar and whisk for a few seconds more.
Coarsely crush the sugared almonds and fold into the beaten egg whites.
Using a tablespoon, make little mounds from the egg whites, spacing them out on a dish. Place in your microwave and cook on full power for about 40 or 50 minutes, or until just firm.
Divide the custard between four warmed dessert dishes. Float the meringues on top, garnish with a few sugared almonds (either whole or crushed) and serve.