For Meringues beat the egg white until they form stiff peaks

as SOON as they develope stiff peaks, begin adding the sugar one Tablespoon at a time, beating the egg whites as you go, keep working this way until the sugar is incorporated, then beat until the egg whites are just stiff again

pour the milk, cream, and vanilla for the Creme Anglaise in a large deep frying pan, stir gently to combine, this is your poaching liquid

bring to a simmer over very low heat

while the cream is heating, practice making quenelles with the meringue

once the cream is warmed up put six large quenelles in the cream and cover, be aware you will have some leftover meringue

cook the quenelles on one side for 4 minutes, flip cover and cook again for 4 minutes, never let the cream come to a boil

while they're cooking beat the eggs and the sugar together for the Creme Anglaise until the eggs are pale and runny, I used a stick blender in a mason jar

once the meringues are cooked, remove them to a wire rack to drain

strain the poaching liquid and get out all the meringue chunks

put the eggs and sugar mix in a heavy bottom saucepan, pour the warm cream over them, whisking as you go

put the saucepan over medium heat and cook and stir the Creme Anglaise until it starts to thicken up, remove from the heat and let it cool, stirring occasionally

put the sugar for the spun sugar in another heavy bottom saucepan over medium-low heat, let it cook until it melts and starts to turn brown

once it starts to turn brown don't leave it alone, watch it until it's all a light brown

then remove from the heat and let it cool

set up something to make the spun sugar over, I used 4 mason jars and two chopsticks over a quarter sheet pan to catch the drips

use a fork or a whisk to drizzle the hot sugar over the chopsticks or whatever you set up, this requires a fast-moving hand back and forth over the prepped area

as you get strands gather them up and set them aside

to serve make one big platter filled with Creme Anglaise topped with the Meringue Islands and put a little bit of spun sugar on each island

or assemble in single-serving bowls