For the cream:
Beat the egg yolks with sugar until the mixture is pale and fluffy. Place the milk and strawberries in a saucepan and bring to the boil. Once boiling, remove from the heat, skim the surface and then pour half of the milk on to the egg yolks. Mix together and then reurn to the pan and cook over a low heat until the mixture reaches 84°C and coats the back of a spoon. Pass the mixture through a sieve into a bowl and set aside.
For the milk:
Split the vanilla pod in half and then place in a pan with the milk and the sugar. Leave to infuse for 10 minutes and then pass through a sieve.
For the rest of the recipe: beat the egg whites together until thick. Add the sugar and continue whisking to stiff peaks.
Bring the vanilla infused milk to the boil and then reduce the heat to a gentle simmer. Use two dessert spoons to create quenelles from the egg white. Place the quenelles into the simmering milk and cook for 1 minute, spooning the milk over the meringues.
Remove the ile flottantes from the milk and place in the centre of each serving bowl. Add the crème anglaise to the dish and serve immediately.
«Try flavouring the crème anglaise with fresh mint, basil or any other herb of your choice.»