Recipe(tried): Floating Island Custard

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FLOATING ISLAND CUSTARD
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PREPARE SOFT CUSTARD:
2 cups milk or cream
3 eggs or 6 egg yolks, slightly beaten
Hint: you will be needing 2 egg whites for the 'Island' part of this recipe; so you may want to divide the egg
portions as 3 eggs separated, adding the additional egg white to the meringue 'island'; and then a couple of more egg yolks; save the extra whites for use in making scrambled eggs.
1/2 cup sugar (white, granulated)
1/8 teaspoon salt
2 teaspoons vanilla extract

Scald milk in top of double boiler. Combine eggs, sugar and salt in mixing bowl. Gradually add scalded milk. Return to top of double boiler. Cook over rapidly boiling water, stirring constantly, until mixture coats a metal spoon. Remove from heat. Stir in vanilla extract. Chill rapidly. Pour into individual baking dishes or custard cups.
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FLOATING ISLAND CUSTARD:

After pouring custard into custard cups; Beat 2 or 3 egg whites with 1/8 teaspoon salt, until soft peaks form.

Gradually add 1/4 cup sugar; continue beating until stiff peaks form. Float spoonfuls of meringue on each custard.

Broil 1 to 2 minutes, until tips of meringue are golden brown.
-----------------4 to 6 Servings------------------------