Let sugar cook until it become dark golden, remove from heat and set aside.
Main Course Preparation :
Whip the egg whites until stiff peaks form. Bring Milk sugar and vanilla to a simmer.
Drop rounded spoonful’s of the egg whites into the milk and poach each meringue for 3-4 minutes, while gently stirring, do this in batches to use all the egg whites, once poached set the meringues aside.
Whisk the egg yolks with cornstarch and add ½ cup of the hot milk and whisk well and then add this mixture to the milk, whisking and stirring to thicken, cook for 5 minutes.
Strain the custard and chill completely.
To serve the floating islands, ladle the custard onto a plate or shallow bowl and add meringues and garnish with caramel sauce.