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 BBS: The GWE BBS
Date: Mon Nov (25 19)              Number: 99
From: MARGARET HOBBIE #29 @9443    Refer#: NONE
  To:                               Recvd: YES 
Subj: Floating Island                Conf: (37) Home Cooki
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Here's the recipe for Floating Island like my grandmother used to make
that I promised last week.

"Boiled" Custard or Custard Sauce (about 2 1/2 cups)

[This is badly named as it must not be permitted to boil at any time.]

3 or 4 egg yolks, slightly beaten
1/4 cup sugar
1/8 tsp. salt
Scald and stir in slowly:
2 cups milk

Cook the custard in the top of a double boiler over boiling water while
stirring constantly until it begins to thicken. Take care that the
custard itself never boils. When it coats a metal spoon, it's done even
though it still looks thin like a sauce.

Strain the custard and cool it. Then add 1 tsp. vanilla, rum or sherry
or a little grated lemon rind. (I like it with the vanilla!) Chill
thoroughly and serve with large dollops of freshly whipped cream OR use
the leftover egg whites for meringue topping.

If you make meringue, put the custard in a baking pan, top with dollops
of meringue and run the whole thing into a preheated 500 degree oven for
just a couple of minutes until the tips of the meringue are brown.

You can also improvise an excellent trifle with that custard and some
left over pound cake or lady fingers and some raspberry jam. Just use
either sherry or rum for the flavoring in the custard and decorate with
whipped cream.

We liked the whipped cream topping and used the leftover egg whites for
making divinity candy. ;-)

BTW, much to my surprise, I've come across a recipe for boiled custard
that you can nuke. Soon as I can rediscover which cookbook it's in, I'll
type that one up, too. I've tried it and it's very much like the
original.

maggie