Floating Islands with Bittersweet Chocolate Sauce

FOR CREME ANGLAISE: Combine egg yolks and sugar in bowl of heavy-duty stand mixer. Using whisk attachment, beat until pale yellow. Bring cream, milk and vanilla bean to simmer in heavy small saucepan. Gradually mix hot cream mixture into egg yolks; return mixture to saucepan. Cook over low heat, stirring constantly, until mixture thickens enough to coat back of spoon, about 5 minutes (do not boil). Transfer mixture to bowl. Chill until cold.

DO-AHEAD TIP: Creme anglaise can be made 2 days ahead. Keep refrigerated.

FOR FLOATING ISLANDS: Combine sugar and 1 tablespoon water in clean bowl of stand mixer. Stir until sugar dissolves slightly. Add egg whites and cream of tartar. Set mixing bowl over saucepan of barely simmering water. Stir egg white mixture gently and constantly with rubber spatula until instant read thermometer reaches 160 degrees F when inserted into egg whites, about 8 minutes. Immediately remove from heat. Using electric stand mixer, beat egg mixture with whisk attachment until soft peaks form. Add vanilla and salt and continue beating until firm peaks form.

Add enough water to 12-inch-diameter skillet to come 1 inch up sides. Bring water to simmer. Reduce heat to low. Using 2 large wooden spoons, gently shape 1/4 meringue mixture (about 1 cup) into large oval. Using spoon, carefully transfer shaped meringue to water. Cover with domed lid and cook until meringue is just barely firm to touch, about 5 minutes. Transfer cooked meringue to paper-towel-lined plate to drain. Repeat with remaining meringue mixture, creating 4 individual meringues total.

DO-AHEAD TIP: Meringues can be made 1 day ahead. Store in covered container and refrigerate.

Divide creme anglaise among 4 shallow bowls. Place 1 meringue in each bowl atop creme anglaise. Drizzle lightly with Bittersweet Chocolate Sauce and serve.