Floating Island Recipe

How to make it

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• Preheat oven to 325F.
• Pour milk into a heavy saucepan.
• Scrape seeds from vanilla bean; add seeds and bean to milk (or add 1 tsp vanilla extract).
• Cook over low heat 20 minutes; discard vanilla bean (I save in a jar with lid to use when making warm milk).
• Combine 1/4 cup sugar and cornstarch and add to milk mixture, stirring well.
• Gradually stir about one-fourth of hot milk mixture into egg yolk; add to remaining hot milk mixture, stirring constantly.
• Bring to a boil over medium-high heat, stirring constantly.
• Cook 1 minute, stirring constantly (mixture will not be thick).
• Pour into a bowl; cool slightly, and cover surface with plastic wrap. Chill thoroughly (mixture will thicken slightly).
• Coat a 1-quart metal bowl with cooking spray; sprinkle with 1 teaspoon sugar and set aside.
• Beat egg whites (at room temperature) at high speed on electric mixer until foamy.
• Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
• Add vanilla extract, and beat 10 seconds.
• Spoon mixture into prepared bowl; gently smooth surface of mixture with a spatula.
• Place bowl in an 8-inch square baking pan; add hot water to pan to a depth of 1 inch.
• Bake at 325 deg for 20 minutes or until slightly puffed and set. Invert island into a shallow dish.

Before inverting.   Close