---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Floating Island
 Categories: Desserts
      Yield: 4 servings
 
      1    Egg, separated
    1/8 ts Cream of tartar
      2 tb Sugar
  1 3/4 c  Milk
      3    Eggs
    1/4 c  Sugar
    1/4 ts Salt
      1 tb Orange juice concentrate
           -(optional)
    1/2 ts Vanilla or lemon extract
 
  In small mixing bowl, beat egg white and cream of
  tartar until foamy. Add 2 T. sugar, 2 T. at a time,
  beating constantly, until sugar is dissolved (rub a
  bit of meringue between thumb and forefinger to feel
  if sugar is dissolved) and white is glossy and stands
  in peaks.  In 8-inch skillet or saucepan, heat milk
  over low heat until simmering. Drop 4 meringues, using
  about 1/3 C. each, onto milk.  Simmer, uncovered,
  until meringues are firm, about 5 minutes.  Using
  slotted spoon, lift meringues from milk onto paper
  toweling to drain.  Reserve milk for custard.
  
  Chill meringues while preparing custard.  In same or
  medium saucepan, beat eggs and egg yolk with 1/4 C.
  sugar and salt.  Gradually pour reserved warm milk
  into egg mixture, stirring until blended.  Cook and
  stir over low heat until mixture thickens slightly and
  just coats a metal spoon. Remove from heat.  Stir in
  orange juice concentrate and vanilla. Pour into
  one-quart shallow serving dish or 9-inch pie plate.
  Top with meringues. Serve warm or chilled.  Makes 4
  servings. (A small amount of nutmeg could be sprinkled
  on each meringue just before serving.)
 
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