Separate the eggs, placing the whites in one bowl and the yolks in another.

Beat the egg whites with confectioners' sugar until very stiff peaks form.

In a separate saucepan, combine the milk, granulated sugar, and vanilla extract.

Bring the milk mixture to a boil, then reduce the heat to a gentle simmer.

Shape the beaten egg whites into small, egg-sized portions.

Gently drop 2-4 meringue shapes into the simmering milk.

Poach the meringues for 2 minutes on each side.

Remove the poached meringues with a slotted spoon and drain on paper towels.

Arrange the meringues in a deep serving dish.

Beat the egg yolks until thick and pale.

Gradually whisk in the hot poaching liquid (milk mixture) into the egg yolks, stirring constantly to prevent curdling.

Pour the resulting custard (crème anglaise) around the poached meringue islands.

Chill the dessert or serve lukewarm.

Serve each portion with a scoop of floating island and a generous spoonful of crème anglaise.