Put 100 g sugar in a saucepan with a sponful of water.
Burn the sugar and pour into the bottom of a charlotte mould.

Separate the eggs and whisk the whites, gradually incorporating 100 g sugar.

Pour into the mould and cook for 15 mins in the steaming bowl.
Leave to cool.

Heat the milk with 100 g sugar and the vanilla.

Pour the milk onto the yolks, beating all the time.

Pour back into the saucepan and heat, stirring all the time until the custard thickens.
Do not allow to boil. Sieve.
Leave to cool.

Turn the floating island out into a dish with the crème anglaise round it.