To make Floating Island Pudding, start by mixing egg yolk, sugar, fresh cream, custard powder, salt, and milk in a bowl. In another bowl, beat egg white with powdered sugar and vanilla essence until stiff peaks form. Pour the custard mixture into a wide pan and boil until it thickens slightly. Gently place scoops of meringue onto the custard, poach each side for 2 minutes, then transfer to a serving bowl, garnish with crushed nuts, and refrigerate for 2 hours before serving.

Yes, you can make a dairy-free version of Floating Island Pudding by substituting regular milk with almond milk or coconut milk and using a dairy-free cream alternative. Ensure that the custard powder you use is also dairy-free.

If you don't have custard powder, you can use cornstarch mixed with a little vanilla for flavor. For the fresh cream, you can substitute with coconut cream or any non-dairy cream. If you want to reduce sugar, consider using a sugar substitute like stevia or erythritol, keeping in mind that it may alter the texture slightly.

Leftover Floating Island Pudding should be stored in an airtight container in the refrigerator. It can last for up to 2-3 days. However, the meringue may lose its texture over time, so it's best enjoyed fresh.

Floating Island Pudding pairs wonderfully with fresh berries, a drizzle of chocolate sauce, or a scoop of vanilla ice cream. You can also serve it alongside a light fruit salad for a refreshing contrast.