Floating Island (Oeufs a la Neige) Recipe

Separate two of the eggs. In top of double boiler combine 1 whole egg and 2 yolks with 1/4 cup sugar and the salt whisking until smooth. Whisk in the milk and cook over simmering water stirring constantly with a spatula or wooden spoon. When the custard thickens enough to coat the back of a spoon remove it from the heat. (Do not boil. If custard should start to curdle remove from heat and beat vigorously until smooth.) Pour the custard through a strainer into a bowl and stir in the vanilla extract. Cool and refrigerate.

In a heat-proof bowl lightly whisk the 2 egg whites with the remaining 1/4 cup sugar just enough to dissolve the sugar. Place the bowl on top of a pot of simmering water and stir constantly until the temperature of the whites reaches 145 degrees F (63 C) or hotter. Immediately remove the bowl from the heat and use an electric mixer to beat the warm egg whites until they form stiff glossy peaks.

Pour the chilled custard into a serving dish. Drop the meringue by heaping tablespoons onto the custard to make islands. Chill before serving.