caramelized pistachio floating islands, saffron custard |

Preparation time: 30 min

• Preparation

  In a saucepan, heat the milk. In an other saucepan, off the heat, whisk the egg yolks, sugar and vanilla until the mixture whitens. Gradually add the hot milk while whisking. Cook over low heat, stirring constantly with a wooden spoon until the mixture easily coats the back of the spoon. Refrigerate.

• Preparation for the meringue

  Beat the egg whites until soft peaks form. Gradually add sugar and continue to mix until a bright and firm meringue. With the spatula, add the icing sugar folding. Using a pastry bag or a spoon, fill meringue buttered ramekins and bake in the micro-wave 30 seconds or 1 minute..

• Caramelized pistachios

  In a medium hot pan, roll the pistachios, add the powdered sugar little by little. This will dissolve and caramelize the pistachios, be careful with the caramelization, stay in control of the fire.

  Once cooled, crush them lightly under the bottom of a saucepan.

  Sprinkle on the floating islands before serving.