MMMMM----- Recipe via Meal-Master (tm) v8.05
  
       Title: ILE FLOTTANTE (MOLDED FLOATING ISLAND)
  Categories: Cheese/eggs
       Yield: 6 Servings
  
       1 c  Heavy cream combined with
       1 c  Milk
     1/2 c  Granulated sugar
       1    Tablesp. flour
     1/8    Teasp. salt
       4    Egg yolks, beaten
     1/4    Teasp. vanilla extract
  
   CUSTARD SAUCE:
   
   Day before:
   
   1. In double boiler, heat cream.
   
   2. Combine sugar, flour, and salt. Add to egg yolks; beat until
   well-mixed.
   
   3. Stir some of hot cream mixture into egg yolks; mix well. Stir egg
   mixture into the remaining cream mixture in double boiler.
   
   4. Cook over hot water, stirring constantly, about 15 min. or until
   mixture is thickened and coats spoon. Remove from heat.
   
   5. Add vanilla; cover surface with waxed paper; refrigerate overnight.
   
   MERINGUE: 4 egg whites Granulated sugar 1/8 teasp. salt 1/4 teasp.
   cream of tartar 1 teasp. vanilla extract
   
   Several hours before serving:
   
   1. Let egg whites stand at room temperature 1 hr.
   
   2. Start heating oven to 350ø F. Butter a 1 1/2-qt. mold or 4 to 6
   custard cups; then sprinkle lightly with a little granulated sugar.
   
   3. In large bowl, beat egg whites until foamy; add salt and cream of
   tartar; continue beating until soft peaks form; gradually add 1 cup
   sugar, beating well after each addition. Continue beating until stiff
   peaks form.
   
   4. Stir in vanilla. Turn egg-white mixture into prepared mold or
   custard cups; set in pan of hot water. Bake mold 30 min., custard
   cups, 15 min.
   
   5. Unmold at once onto large serving plate or into individual serving
   dishes; meringue will shrink slightly. Refrigerate until ready to
   serve.
   
   CARAMEL SYRUP: Several hours before serving:
   
   In large, heavy frying pan or skillet, spread 1/4 cup granulated
   sugar in a thin layer. Heat slowly over low heat, until sugar is
   melted and golden in color. Then, very, very slowly, stir in 3
   tablesp. hot water. Continue to heat syrup until slightly thickened
   and all sugar lumps are dissolved. (If syrup becomes too thick to
   pour, reheat over hot water.)
   
   To serve:
   
   Pour custard sauce around meringue or meringues. Top with all of
   caramel syrup; garnish with strawberries. Makes 6 servings.
  
 MMMMM

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