Floating Island Melba
|Eggs||6 , separated|
|Cream of tartar||1⁄2 Teaspoon|
|Sugar||1 Cup (16 tbs) (For Meringue)|
|Milk||4 Cup (64 tbs)|
|Sugar||6 Tablespoon (For Milk)|
|Rum flavoring/Rum extract||1 Teaspoon|
|Melba sauce||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)|
1. Beat egg whites with cream of tartar until foamy-white and double in volume in a large bowl; beat in the 1 cup sugar, 1 tablespoon at a time, until meringue stands in firm peaks.
2. Combine milk and the 6 tablespoons sugar in a large skillet; heat very slowly just to scalding.
3. Using a teaspoon, scoop about half of meringue into large petal shapes; float on hot milk. Don't crowd pan; cover; turn off heat. Let stand 5 minutes.
4. Lift meringues from milk with a slotted spatula; place on a paper-towel-lined cookie sheet; chill.
5. Reheat milk to scalding; shape,poach, drain and chill remaining meringue.
6. Beat yolks well in a medium-size, heavy saucepan. Strain milk mixture from the skillet into yolks.
7. Cook over very low heat, stirring constantly, until custard starts to thicken and coat a metal spoon; remove from heat. Stir in vanilla and rum flavoring or extract. Pour into a shallow serving bowl; cover. Chill at least 2 hours.
8. When ready to serve, arrange meringue petals, overlapping, in center of the custard; drizzle with the Melba Sauce.