Floating Islands

(serves 6, generously)

Meringue

8 whites

1 tsp. cream of tartar

1 cup sugar

Preheat oven to 250°F. Butter and sugar (very well) a large soufflé dish (about 8 cups).

Beat whites until frothy on medium speed. Add cream of tartar. Beat on high speed just until soft peaks form. Add the sugar by tablespoons, turning down the speed just as you add the sugar and then returning the mixer to high. Beat until very stiff and glossy.

Put into prepared baking dish. Bake in preheated oven for 35 minutes, or until skewer comes out clean. Cool on counter. Meringue will fall…a lot. Cool, cover and refrigerate until ready to serve. It may be baked early in the day for that night.

Prepare custard.

Custard

6 yolks

¾ cup plus 2 tbls. sugar (see note)

3 cups milk (1% is fine)

2 cups heavy cream

2 tsps. vanilla extract

Bring milk and cream just to the boil in a medium saucepan.

Beat yolks and sugar until pale yellow with mixer. SLOWLY, beat in ½ cup hot milk and cream mixture into yolks. Keep beating. Slowly, pour in remaining hot milk and cream, whisking all the time. Rinse out saucepan and return mixture to it.

Cook over medium heat, stirring all the time, until custard measures 180°F on a candy thermometer. Strain mixture through sieve into clean bowl. Cool to room temperature and add vanilla extract. Chill for at least an hour. Overnight is fine too.

To serve, cut meringue into fat wedges and place each in shallow bowl. Pour custard around meringue. Serve immediately.

Note: One cup of sugar is a bit too sweet. ¾ cup isn’t quite sweet enough, so this is 2 tablespoons shy of a cup.