Floating Island Dessert

Step 1

In a double broiler over hot, not boiling water, combine egg yolks, milk, salt, and 3/4 cup (180 g) granulated sugar. Cook, stirring, until mixture thickens and coats spoon (about 15 minutes).

Step 2

Pour custard into 4 dessert dishes. Cover and refrigerate until well chilled (for about 1 hour).

Step 3

In a small mixing bowl, using a whisker, whisk egg white until soft peaks form. Gradually sprinkle in 2 tablespoons granulated sugar. Beat until completely dissolved.

Step 4

Preheat oven to 350 F (175 C). Onto 1/2 inch (1.25 cm) cold water in 8" by 8" (20x20cm) baking dish, drop beaten egg white in 4 mounds. Bake for 7-10 minutes or until lightly browned.

Step 5

Using a slotted spoon, remove each light brown meringue from water. Drain on spoon over paper towels. Slip onto custard in dessert dishes.

Step 6

On a heavy,1-quart (1L) saucepan, heat 3 tablespoons sugar, stirring constantly, until smooth and amber (for about 3 minutes).

Step 7

Remove saucepan from heat and set aside for a couple of minutes. Using a spoon, quickly drizzle the sugar syrup over each dessert.