Preparation:
Scald the milk in a double boiler. Beat the egg yolks with the sugar.
Slowly add the hot milk to the yolks, stirring constantly. Return the
mixture to the double boiler and continue stirring and cooking until the
custard thickens and a thin coating is formed on the spoon. Add salt and
vanilla and pour into a serving dish.
For the islands:
3 egg whites
3 tbls. powdered sugar
1 tsp. vanilla
Beat the whites until stiff, then gradually add the sugar and vanilla.
Place by spoonfuls on hot, not boiling, water and cover. Test in a few
minutes by running a knife through an island. If the knife comes out clean
the islands are done. Place them on the custard and chill well. |
