Îles Flottantes

3 cups whole milk
6 egg yolks
1 1/4 cups plus 1 tablespoon sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Pinch sea salt
Butter for ramekins
1/4 teaspoon cream of tartar
5 egg whites
1 cup raspberries and blackberries (or just one kind).

1. In a medium saucepan, heat milk until bubbles form on edge (but do not let it boil), then
turn off heat. In another medium saucepan, whisk egg yolks with 3/4 cup sugar until light
and fluffy. Whisk in hot milk and place pan over medium heat. While stirring continuously
with a wooden spoon, heat mixture until it thickens enough to coat the back of the spoon.
Move pan off heat occasionally so mixture does not curdle. Pour through a fine sieve into
a bowl. Stir in vanilla and almond extracts and salt. Cover with plastic wrap punctured with
a fork, and let cool to room temperature.

2. Meanwhile, heat oven to 325 degrees. Place a roasting pan large enough to hold 6 ramekins
in oven. Bring a kettle of water to a boil. Butter ramekins and line with parchment paper.
Butter again.

3. In a medium bowl set over a pan of simmering water (like a double boiler), dissolve cream
of tartar in 2 tablespoons warm water. Add egg whites and 1/2 cup sugar and whisk vigorously
for a minute over medium heat. Remove from heat and continue whisking until they form soft peaks.

4. In a small bowl, stir together berries and remaining tablespoon sugar. Fold into egg whites.
Divide mixture among ramekins, tapping ramekins on counter to remove any air bubbles. Place
ramekins in roasting pan, and pour in enough hot water from kettle to come halfway up their
sides. Bake until risen and firm, about 15 minutes. Remove ramekins from water bath and let
cool to room temperature.

5. Slide meringues into 6 wide, shallow bowls. Peel off parchment. Spoon vanilla sauce around
each. Serve.