Floating islands with almond praline

Make custard to master recipe (see related recipe) and cool to room temperature.

For praline, spread almonds on a baking-paper-lined tray. Dissolve caster sugar in a small pan on medium heat for 2-3 minutes until caramelised, shaking pan occasionally (don't stir). Pour over nuts and allow to set (about 10 minutes). Pulse to crumbs in a food processor and set aside.

Use electric beaters to whisk eggwhites until firm peaks form. With motor running, gradually beat in caster sugar a little at a time until stiff and glossy. Heat milk in a large deep frypan over medium heat until just simmering. Use 2 large serving spoons to shape meringue mix into 8 large oval shapes by passing a spoonful of mixture from one spoon to the other. In 2 batches, drop meringues into milk and poach gently for 4-5 minutes, turning once, until firm. Transfer to paper towel with a slotted spoon.

Pour custard onto dessert plates, top with meringues, drizzle with more custard and scatter with praline.