Ile flottante (Floating island) Leche Nevada

For days I wanted to make Floating Islands because I saved some egg whites when I made Cream brulee, I finally got it. It's been a busy week.
I really liked this recipe with the praline, although it is different from others I have done!
Just delicious!

Adapted from Nine Kitchen.com

Ingredients

Caramel sauce and praline
1 1/2 cups caster sugar
1/2 teaspoon vanilla extract
60 grams sliced almonds

Meringues

8 egg whites
pinch of salt
1/2 teaspoon crea of tartar
1 cup caster sugar
1 teaspoon vanilla extract

Creme anglaise

1 1/2 cup pouring cream
1 teaspoon vanilla extract
4 egg yolks
1/2 cup sugar

Method

1, To make caramel sauce,combinr sugar and 1/2 cup water in a pan. Cook over low heat until sugar dissolves. Raise heat to moderate, then cook, without disturbing, until caramel coloured. Swirl, then remove from heat. Stir in 1/2 cup water and vanilla. Cook over high heat, stirring until caramel is almost brown .

To make praline preheat oven to 180°c and line a baking sheet with baking paper. Combine 1/2 cup caramel sauce with almonds, then spread onto baking sheet.
Bake about 10 minutes. When cool, break into little pieces and you can chop in a processor.

Lower oven temperature 120°c and line 2 baking sheets with baking paper.
To make the meringues, beat egg whites with salt and cream of tartar until stiff and glossy. Whisk in vanilla. Spoon or pie large mounds on the sheets and bake for 20 minutes or until a tester comes out clean.

To make creme anglaise, gently bring cream to a boil in a pan..
Remove from heat and stir in vanilla. Beat yolks with sugar until pale.. Pour in a little cream. then place mixture in the pan with the rest of the cream.
Using a wooden spoon stir over low heat for 3 minutes or until mixture coats the back of the spoon.

To serve pour cooled cream into plates or bowls, top with meringue , and sprinkle with praline or drizzle with caramel sauce.