Caramel Floating Island
|Sugar||1⁄3 Cup (5.33 tbs)|
|Milk||3 Cup (48 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Vanilla||1 1⁄2 Teaspoon|
Separate 3 eggs; beat whites till soft peaks form.
Gradually add the 1/3 cup sugar, beating till stiff peaks form.
In 10-inch skillet heat milk to 'simmering.
Drop meringue in 8 portions into milk; simmer, uncovered, till firm, about 5 minutes.
Lift from milk (reserve milk for custard); drain on paper toweling.
Slightly beat egg yolks with remaining 2 eggs; add 1/2 cup sugar and dash salt.
Stir into reserved, slightly cooled milk.
Cook and stir over low heat till mixture coats a metal spoon.
Remove from heat; cool quickly in ice water.
Turn into serving bowl; chill.
Top with meringues.
Melt the remaining 1/4 cup sugar in small heavy skillet over low heat, stirring constantly, till golden brown.
Remove from heat.
Immediately drizzle syrup over meringues in a thin, threadlike pattern.