The name of this dessert refers to the meringue "islands" floating on a sea of custard. This was always a favorite dessert with us kids.  So we would not fight over portions of the "islands", our grandmother always made sure there were enough for each of us to be served one.

FOR THE CUSTARD
4 cups milk
6 Tablespoons sugar
1 vanilla bean
1 teaspoon vanilla extract
6 egg yolks
2 Tablespoons rum or rum flavoring

FOR THE MERINGUE ISLANDS
6 egg whites
6 Tablespoons sugar
1/2 teaspoon cornstarch
Pinch of salt

FOR THE CARAMEL
1/2 cup sugar
1/2 cup water

Bring the 4 cups of milk to a slow boil, being careful it does not boil over. Add 6 tablespoons sugar and a vanilla bean (*). Simmer very low.

Beat egg whites until stiff, but not dry. While beating, gradually add 6 tablespoons sugar, cornstarch and salt. When meringue is stiff and glossy, shape into egg-shaped ovals using two large serving spoons. Drop a few at a time into the milk, which should be barely simmering. Poach each for one or two minutes on one side and then turn over, cooking the other side the same amount of time. Meringue should be quite firm before you lift from milk. Drain on several layers of paper towels. Place on a plate and let cool.

Beat the 6 egg yolks until light and lemon colored. Strain the milk in which the meringues were poached and gradually add the yolks to it, beating constantly. Milk should not be hot, as that will cook the egg yolks solid. Stir over very low heat until custard coats the bowl of a spoon. If using the rum or rum flavoring, add at this point. Add 1 teaspoon vanilla extract. Pour the custard mix into a
wide shallow platter. Place meringue "islands" over it forming a pattern. Chill.

Combine the sugar and water in a saucepan. Cook until caramel is dark amber in color. Before the caramel sets, drizzle it in a thin thread over the "islands".

(*) Note: Vanilla beans can be reused several times after boiling.  Make sure you air-dry them carefully before storing or they will get moldy. After several uses, you can make a slit all along the length and reuse, or store in a sealed jar with sugar. The sugar will absorb the vanilla taste.