Creamy Stirred Custard and a Floating Island

I can only guess that your first thought is.... "What on earth is a floating island?" It might not be, but it's possible. A floating island is a french dessert. The base of it is meringue floating on top of vanilla pudding or in this case custard. This was my first time making it, and I must say it turned out great. It was very simple, and it is completely gluten-free. That in it's self is a bonus for us gluten-free people. This recipe makes six servings, but I made four. I used bigger dishes for the meringue than what was called for which made me double the meringue. I used four 8 ounce souffle dishes because I did not have six 5 ounce custard dishes.

 For the Creamy Stirred Custard:

Prep:25 minutes
Chill: 2 to 3 hours
Servings: 4 or 6 depending on size of dishes

Ingredients:
2 whole eggs
2 egg yolks--reserve the whites
1\3 c. sugar
dash of salt
2 1\2 c. milk
1 tsp vanilla

Directions:
1. Blend eggs, sugar, and salt in top of double boiler
2. Gradually stir in milk
3. Place enough water in bottom pan of double boiler so that the top pan does not touch the water
4. Cook over medium heat, stirring constantly about 20 minutes.
5. Remove top of double boiler from heat; stir in vanilla
6. Place top of double boiler in cold water until custard is cool. ( If the custard should get a little lumpy just beat it vigorously for a couple minutes)
7. Cover and chill 2 to 3 hours

For the Floating Island:

Ingredients:
Some butter for for coating dishes
1\8 tsp cream of tartar
1\4 c. sugar, plus a little extra for dishes
1\4 tsp vanilla

Directions:
1. Heat oven to 350 degrees
2. Butter 6 (5 ounce) custard cups; sprinkle with sugar  to coat
3. Beat reserved egg whites and cream of tartar until foaming
4. Beat in 1\4 cup sugar until stiff and glossy.
5. Stir in 1\4 tsp vanilla
6. Spoon meringue into cup, pressing mixture gently into cups to remove air pockets
7. Place cups in baking pan, 13" by 9" by 2"; pour very hot water ( 1 inch deep) into pan
8. Bake 20 to 25 minutes or until light brown
9. Remove cups from water, unmold into dessert dishes ( any kind of dish with a ridge will work)
10. Cool slightly and chill until custard is ready
11. Just before serving, spoon custard around meringue

Pretty basic isn't it?

And as I always love to say... Enjoy!