Ile Flottante with Caramel

Ingredients

• Safflower oil, for pan
• 9 large egg whites, room temperature (reserve 4 yolks for crème anglaise)
• 1 teaspoon cream of tartar
• ¼ teaspoon kosher salt (we use Diamond Crystal)
• 1 cup plus 2 tablespoons superfine sugar
• 2 teaspoons pure vanilla extract
• 1 ¼ cups whole milk
• ¾ cup heavy cream
• ½ vanilla bean, split lengthwise
• 4 large egg yolks
• 3 tablespoons granulated sugar
• Pinch of kosher salt
• 1 cup granulated sugar

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