Place raspberries in a pot with a little sugar and water. Cook on low heat for 10 minutes until soft. Cool slightly and blend until smooth. Put through a sieve to remove all the seeds.
Bring the milk and vanilla beans to the boil.
In a large bowl, whisk egg yolks and sugar until pale and creamy. Pour the hot milk over the eggs and whisk gently. Pour back into a clean pot and cook over a moderate heat, stirring with a wooden spoon until custard thickens slightly.
Remove from the heat and let cool.
Whisk the egg whites with an electric mixer until it begins to foam. Now, gradually add the caster sugar and beat until the meringues a white, stiff and glossy.
Poach quenelles of egg whites in simmering water or milk for 3-5 minutes or until firm. Place on a clean tea towel to dry.
To serve fill shallow ramekins with the custard and coulis and place an island in the middle!