Countless desserts are known as floating islands, or snowy eggs—îles flottantes or oeufs à la neige in French. All consist of some sort of puffy confection, typically a meringue floated on a liquid custard or other dessert sauce.

Separate:

Put the whites in a large bowl; reserve the yolks. Whip the whites until stiff. Gradually beat in:

Bring to just under a simmer in a large skillet:

Drop half of the meringue mixture from a tablespoon into 4 mounds on the milk (or shape them into quenelles). Poach them gently, without letting the milk boil, for about 4 minutes, turning them once. Lift them out carefully with a skimmer and place a towel beneath the skimmer and meringue to soak up the excess milk. Repeat with the remaining meringue mixture, placing the poached meringues on a plate or baking sheet. Set aside.

Use the milk and the reserved egg yolks to make:

Pour into a wide bowl and refrigerate until the bottom of the bowl is no longer warm, about 30 minutes. Place the meringues on top. If desired, just before serving, drizzle over the tops of the islands: