Île Flottante
8 egg whites
1/8 t. salt
1/4 t. cream of tartar
1 c. superfine sugar
1 t. vanilla extract
Beat the egg whites until frothy, then beat in the salt and cream of tartar. Continue beating until soft peaks form, the slowly add in the sugar. Beat until you've got nice stiff peaks, beating in the vanilla extract in the very end.
Oil a baking sheet. Use two serving spoons create eight puffly little mountains. Smooth them out a bit so you don't have too many sharp spikes, otherwise they will brown too much. Bake for 30 minutes in a preheated 250° oven, the mounds will show the slightest bit of brown coloring. Remove and cool on the sheet.
Crème Anglaise
1/2 c. sugar
4 egg yolks
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1 3/4 c. boiling milk
Beat the yolks and sugar for three minutes, until it make light yellow smooth ribbons. Beat in the cornstarch. With the beater running, dribble in the boiling milk just a bit at a time so as not to curdle the eggs. When it's all combined, return to the sauce pan you used to heat the milk, and over medium heat bring up to 170°. Not hotter or it'll curdle. Take off the heat and beat again for another two minutes to cool.
Praline
1/2 c. slivered almonds
1/2 c. sugar
2 T. water
Mix the sugar with the water and cook over medium heat (stir, stir, stir!) until you've got a nice brown caramel sauce. Stir in the nuts at the final moment, and then use a spoon to pour over the meringues. Act quickly, the caramel stiffens up rather quickly.
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