---------- 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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