Ingredients

• 1/2 cup Eagle Brand sweetened condensed milk
• 1 1/2 cups hot water
• 1/4 tsp. salt
• 2 to 3 eggs, slightly beaten*
• 1 tsp. vanilla extract
• 2 egg yolks plus 1 whole egg
• 1/4 tsp. cream of tartar
• dash of salt
• 2 egg whites
• 4 Tbsp. sugar
• 1/2 tsp. vanilla

Directions

1. Combine Eagle Brand milk, hot water and salt in top of double boiler.
2. Gradually add beaten eggs while stirring constantly.
3. Cook over hot, not boiling, water, stirring constantly, until mixture coats a silver spoon.
4. Remove from heat at once. Cool quickly.
5. Add vanilla and pour into dessert dished. (May also be used as sauce for cake or pudding.)
6. Chill.

7. Floating Island

8. Proceed as for soft custard, using 2 gg yolks and 1 whole egg. Pour into shallow serving bowl or individual dessert dishes. Chill.
9. Add 1/4 tsp. cream of tartar and dash of salt. to 2 egg whites. Beat until almost stiff enough to hold a peak.
10. Gradually add 4 Tbsp. sugar, beating until stiff and glossy but not dry. With last addition of sugar, add 1/2 tsp. vanilla.
11. Drop by spoonfuls onto custard and chill, or drop by spoonfuls onto shallow baking pan half filed with warm water and bake in slow oven (325 degrees) until lightly browned, about 15 minutes. Then place baked meringue on top of custard and chill.

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