Île Flotante et Crème Vanille

This is a simple, elegant dessert common throughout France, really just eggs and sugar. It begins with a vanilla sauce, a crème anglaise, which is then topped by meringues. You can vary this as you wish—I like to add kirsch or chopped chocolate to the meringue, or make a caramel sauce to pour over the meringues along with a sprinkling of toasted almonds. This is one of the recipes I did for the Best Apprentice of France competition. The organization chose this simple dessert because