FLOATING ISLAND A L'ORANGE

FOR THE CUSTARD:
1 (3 1/4-oz) pkg vanilla pudding and pie filling mix (not instant)
1/3 cup plus 2 tbsp sugar, divided use
dash salt
2 egg yolks
3 cups milk
1 tbsp grated orange peel
FOR THE MERINGUE:
2 egg whites
1/8 tsp cream of tartar
dash salt
1 medium-size orange
1 tbsp orange peel, cut in thin strips

TO MAKE THE CUSTARD:
In medium saucepan combine pudding mix, 2 tbsp sugar, dash salt, and the egg yolks. Gradually stir in milk, add grated orange peel. Cook over medium heat, stirring constantly, until mixture comes to boiling. Pour into large shallow serving dish; cover and refrigerate.

MEANWHILE, MAKE MERINGUE:
Preheat oven to 350 degrees F. Invert an 8-inch layer-cake pan; lightly butter the bottom.

In small bowl, with electric mixer at high speed, beat egg whites with cream of tartar and salt until foamy. Gradually beat in the remaining 1/3 cup sugar, 2 tbsp at a time, beating well after each addition. Continue to beat until stiff peaks form when beater is slowly raised. Spoon meringue onto pan, swirling in center.

Bake 10 minutes, or until browned. Place pan on wire rack.

TO ASSEMBLE:
With spatula, gently loosen meringue.

Peel orange; slice crosswise.

Remove custard from refrigerator; slide meringue onto center of custard. Arrange orange slices, cut in 1/2, around edge. Sprinkle with thin orange peel strips. Refrigerate until well-chilled, at least 1 hour.

Servings: 8
Source: Newspaper Clipping