Preheat the oven to 200'C.
Cut the peaches in half and remove the stone. Sprinkle the demerara sugar over the peaches, place on a baking tray and cook for 8 minutes. Remove from the oven and keep warm until serving.
Whisk together the egg whites and 50g of caster sugar until it forms stiff peaks.
Put the milk, cream, cinnamon, cloves and bay leaves into a saucepan. Bring to a simmer, then reduce the heat. Whisk together the egg yolks and 30g of caster sugar until pale and fluffy.
In a non-stick pan add the 180g of sugar and heat over a medium heat until the sugar dissolves and starts to colour. Do not stir with a spoon but swirl the sugar in the pan so it dissolves evenly. When the sugar has melted and turned golden use a fork to drizzle onto a piece of baking paper or silicone mat and leave to cool.
Quenelle the egg whites and drop them into the simmering milk, cook for 2 minutes and remove. Then repeat the process until all the meringues are cooked.
Add the milk mixture to the egg yolk mixture and stir until thickened. Then pour into bowls, top with the roasted peaches, then the meringue islands and finish with shards of caramel.
«Instead of peaches you can use any other kind of seasonal fruit. »