Simple Floating Island
|Milk||2 Cup (32 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Eggs||4 , separated|
|Lemon juice||3 Tablespoon|
Scald milk with 3 tablespoons of the sugar and the salt in top of double boiler.
Beat egg yolks well, and slowly stir in the hot milk.
Strain if desired, and return to double boiler, cook over one inch of simmering water, stirring constantly until custard just coats a metal spoon.
Remove immediately from heat, stir in vanilla and chill.
Just before serving time, beat the egg whites until fluffy, add remaining sugar slowly, and continue beating until sugar is dissolved; then add the lemon juice and continue beating until very stiff.
Drop meringue on top of chilled custard in individual serving dishes and serve immediately.
For cooked meringue, use only 2 egg whites and 1/3 cup sugar.
Poach spoonfuls about 2 minutes in simmering water, covered.