---------- 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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