Custard floating islands (‘œufs à la neige’)

A classical French dessert, much loved by just about all kids on the continent.

To make the custard, whisk the yolks with 100 g sugar in a large bowl until thick and pale. In a saucepan bring the milk with the split and scraped vanilla pod to the boil, remove from heat, remove vanilla pod. While whisking slowly pour the hot milk to whisked yolks. Pour the yolk/milk mixture into a clean saucepan and gently heat (do not boil), whisking constantly until the custard is thick enough to coat a spoon. Strain into a bowl, set aside to cool, then refrigerate until needed.
Stiffly whisk the egg whites and gradually add the sugar while whisking. Heat water in a large saucepan to just under boiling point. Wet a tablespoon and take small meringue dumplings from the stiff egg white, place into the hot water. Simmer for 3 to 4 minutes, then turn dumplings and simmer for another 3 to 4 minutes. Remove with a slotted spoon and let dry on some kitchen towel. To serve, float the meringue dumplings on the chilled custard.