Floating Islands With Seed Praline - cooking recipe

Ingredients

2 None eggs, separated, plus 2 egg yolks
2/3 cup sugar
2 cups milk
1/8 tsp vanilla paste
1/3 cup mixed seeds (such as fennel, black and white sesame, pumpkin and poppy seeds)
1/4 cup powdered sugar, sifted
None None Edible flowers (optional)

Preparation

For the creme anglaise, mix the egg yolks and 2/3 cup sugar in a medium bowl; set aside. Place the milk and vanilla paste in a medium saucepan; bring to a boil. Carefully pour a little of the hot milk into the egg mixture, whisking constantly. Slowly add the remaining milk, whisking constantly.
Return mixture to a clean pan; cook on low heat 5 mins, whisking constantly, until slightly thickened. Remove from heat and allow to cool (it will thicken further as it cools). When cool, cover and refrigerate until required.
For the praline, pace parchment paper or a silicone baking mat on a baking pan. Place remaining 1/3 cup granulated sugar in a heavy-bottomed saucepan on medium heat. Cook without stirring until sugar begins to melt and caramelize at edges. Gently tilt and roll pan until all the sugar has melted and is a deep golden color. Add seeds and briefly stir to combine. Quickly pour onto prepared pan and gently push with a spoon to form a thin layer. Allow to cool and set.
Place egg whites in a bowl with a pinch of salt and whisk until soft peaks form. Gradually add powdered sugar, whisking until stiff and combined. Drop 3-4 large spoonfuls of mixture into a large saucepan of simmering water. Simmer, turning once, for 2-3 mins, until they are puffed and feel firm and set. Remove with a slotted spoon and place on a sheet of baking paper. Repeat with remaining egg mixture.
To assemble, pour creme anglaise into serving bowls or glasses. Gently float 2 meringue islands on top. Break up seed praline and sprinkle over the meringues. Add a few edible blooms, if desired, and serve immediately.