A French dessert named 'floating island' or œufs à la neige. This dessert lets you to use the whole egg - the white for the meringue and yolk for the creme anglaise. The meringue is made like any other meringue but poached in water. Be warned that the meringue expands. This 'cloud' floats on top of vanilla custard and caramel is drizzled on it. It makes a sweet yet light dessert, and looks a bit odd.