| FLOATING ISLANDS This classic French dessert is composed of baked meringue and custard sauce. You can finish it with a drizzle of caramel or fruit sauce. Serves 4-6 Custard Sauce: 2 cups Half and half (half milk, half cream) 1/2 cup Sugar 1 Tablespoon Flour Dash of Salt 4 Yolks 1/2 teaspoon Vanilla Meringues: 4 Egg whites 1 cup Sugar 1/4 teaspoon cream of tartar 1 teaspoon Vanilla In a pan over simmering water (double boiler), heat the half and half. In a separate bowl, whisk together the sugar, flour, salt, and yolks. Ladle a small amount of warm half and half into the yolk mixture and whisk. Slowly whisk that mixture into the double boiler. Simmer for 15 minutes. Stir in the vanilla. Remove from the heat. Chill. Pre-heat the oven to 350. Beat the egg whites until foamy. Add the cream of tartar and continue beating. Slowly add the sugar and beat until firm peaks form. Stir in vanilla. Lightly oil six ovenproof custard cups. Fill with the meringue mix. |