Fruity Floating Islands
|Cream of tartar||1⁄4 Teaspoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Milk||1 1⁄4 Cup (20 tbs)|
|Slightly beaten egg yolks||3|
|Milk||1 Cup (16 tbs)|
|Fresh fruit||3 Cup (48 tbs) (Use Desired Fresh Fruit)|
For meringue, beat egg whites and cream of tartar with an electric mixer on medium speed till soft peaks form (tips curl). Gradually add the 1/4 cup sugar, beating till stiff peaks form (tips stand straight).
In a heavy 10-inch skillet heat the 1 1/4 cups milk till hot but not bubbling. Drop meringue by spoonfuls into milk, making 6 mounds. Simmer, uncovered, about 5 minutes or till meringues are set. Lift meringues from milk with a slotted spoon. Drain meringues on paper towels (reserve milk in skillet for custard); chill the meringues well.
Meanwhile, for the custard, in a medium saucepan combine the beaten egg yolks and the 2 tablespoons sugar. Measure the reserved milk; add enough additional milk to make 1 1/2 cups. Stir milk into the yolk mixture.
Cook and stir over low heat till mixture thickens slightly and coats a metal spoon. Remove from heat. Cool custard quickly by placing the saucepan in a sink or bowl of ice water and stirring for 1 to 2 minutes. Stir in vanilla and nutmeg, if desired.
Spoon desired fresh fruit into 6 serving dishes. Spoon the custard over fruit. Top each serving with a chilled meringue.