Floating island

To better understand this dessert we must say that this is a meringue that "floats" on a cream brule somewhat diluted. Or meringue on custard, as desired.

INGREDIENTS:

1 pt of milk

6 eggs

18 ounces of sugar

Essence of vanilla or branch

1 pinch of salt

First we will make the cream. We warm up the milk. We will beat the yolks with 4 ounces of sugar, incorporating then to the hot milk and vanilla. Remove for about 10 minutes without ever leaving boiling. Take from fire and allow to cool. Now will beat the egg whites that we have separated before with 7 ounces of sugar and a pinch of salt until peaks. Prepare now a caramel with another 7 ounces of sugar and a glass of water. With the caramel still hot paint inside a proper pot. Now we will put the egg whites with sugar inside the pot trying not to leave air inside. Then we put the pote bath inside another cassole with water - in order hot distributes regularly - and all this within the oven for about 45 minutes (or until the touch of the cream does not show sticky) at 356 F. We take and remove from the pot. We cool at the refrigerator. When the cream and meringue are cold proceed to mount the dish. It's called floating island because we make the meringue, which is very light, afloat on the cream. So at least use a bowl of soup that we will fill in its 3 / 4 parts with cream. Then cut a piece of meringue and we will put in the center. You can garnish with chocolate shavings, if wished.