Floating Island
Yield: 4 servings

1 Egg, separated
1/8 ts Cream of tartar
2 tb Sugar
1 3/4 c Milk
3 Eggs
1/4 c Sugar
1/4 ts Salt
1 tb Orange juice concentrate (optional)
1/2 ts Vanilla or lemon extract

In small mixing bowl, beat egg white and cream of
tartar until foamy. Add 2 T. sugar, 2 T. at a time,
beating constantly, until sugar is dissolved (rub a
bit of meringue between thumb and forefinger to feel
if sugar is dissolved) and white is glossy and stands
in peaks. In 8-inch skillet or saucepan, heat milk
over low heat until simmering. Drop 4 meringues, using
about 1/3 C. each, onto milk. Simmer, uncovered,
until meringues are firm, about 5 minutes. Using
slotted spoon, lift meringues from milk onto paper
toweling to drain. Reserve milk for custard.
Chill meringues while preparing custard. In same or
medium saucepan, beat eggs and egg yolk with 1/4 C.
sugar and salt. Gradually pour reserved warm milk
into egg mixture, stirring until blended. Cook and
stir over low heat until mixture thickens slightly and
just coats a metal spoon. Remove from heat. Stir in
orange juice concentrate and vanilla. Pour into
one-quart shallow serving dish or 9-inch pie plate.
Top with meringues. Serve warm or chilled. Makes 4
servings. (A small amount of nutmeg could be sprinkled
on each meringue just before serving.)