INGREDIENTS

INSTRUCTIONS

Put the milk in a skillet and bring to a simmer over moderately low heat.
While the milk is heating, beat the egg whites in a large bowl, slowly
adding 1/3 cup of the sugar and beating until shiny and stiff. Using two
soupspoons, shape the "islands" by scooping the meringue onto one spoon and
placing the other spoon gently on top to shape. Slide the meringues into
the barely simmering mild, only three or four at a time. Poach them 1 or 2
minutes on each side, just until they feel firm to the touch, then remove
them to paper towels to drain. Continue to poach the remaining "islands"
until all the meringue is used. You will have about 12 meringues, measuring
1 and 1/2 by 2 and 1/2 inches. Put the egg yolks in a bowl and beat them
until they are well blended, slowly addling the remaining 2/3 cup sugar.
Gradually add the simmering milk in which the meringues were poached,
stirring well. Transfer to a heavy bottomed pan and cook over low heat,
stirring constantly, until the mixture thickens; do not boil. Pour into a
bowl, stir in the vanilla, and let cool. Put the custard in a shallow bowl
and arrange the "islands" on top. Chill well before serving.
>From The Fanny Farmer Cookbook
I have made these several times and my mother used to make them for us
while we were growing up. My mother never measured anything but I have used
this recipe many time and it measures up to my Mom"s.
Recipe by: The Fanny Farmer Cookbook
Posted to EAT-L Digest  by Bill Spalding <billspa@ICANECT.NET> on Apr 11,
1998

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