Saucy Pomegranate Floating Island
|Sugar||3⁄4 Cup (12 tbs)|
|Milk||3 Cup (48 tbs)|
|Vanilla||1 1⁄2 Teaspoon|
|Pomegranate sauce||2 Tablespoon|
Beat egg whites with dash salt till soft peaks form.
Gradually add 1/4 cup sugar, beating to stiff peaks.
In skillet heat milk to simmering.
Drop egg white mixture onto milk in 6 mounds.
Cook slowly, uncovered, till set, about 5 minutes.
Lift from milk (reserve milk for custard); drain on paper toweling.
In top of double boiler beat eggs and egg yolks slightly; stir in remaining sugar and dash salt.
Stir in 3 cups slightly cooled milk (reserved milk plus extra).
Place over hot, not boiling water. (Upper pan should not touch water.) Cook and stir till mixture coats metal spoon.
Remove from heat; cool quickly.
Stir in vanilla.
Pour custard into serving dish; top with meringues.
Pour Pomegranate Sauce over.
Makes 6 servings.
Pomegranate Sauce: In saucepan mix 2 cups pomegranate seeds (2 medium pomegranates) and 1 cup water.
Cover and simmer 30 minutes; sieve. (Press seeds with hands against sieve to remove all liquid.) Add water to pomegranate juice, if necessary, to equal 1 cup liquid.
In saucepan combine 2 tablespoons sugar and 2 teaspoons cornstarch; stir in pomegranate liquid.
Cook and stir over medium heat till thickened and bubbly.