(Meringue islands floating atop custard)
Makes: 6 servings
4 eggs, separated
1/2 teaspoon cream of tartar
1 cup sugar
4 cups milk
1/2 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
1/8 teaspoon cinnamon
Powdered sugar, sifted
Beat egg whites and cream of tartar in a small bowl until foamy. Beat in 1 cup sugar, 1 tablespoon at a time; continue beating until peaks are stiff and glossy. Do not underbeat.
In a large skillet, heat milk to a simmer over medium heat; reduce heat to the point where bubbles form around the edge of the skillet. Drop 12 mounds of egg white mixture, 3-4 at a time, into the hot milk. Uncovered, cook for 2 minutes; turn gently. Cook 2 minutes more. Remove the meringues with a slotted spoon and drain.
Strain the milk, reserving 2 1/4 cups. Mix egg yolks, 1/2 cup sugar, vanilla, salt, and cinnamon in a 2 quart saucepan.
Gradually, stir in reserved 2 1/4 cups milk. Cook over low heat, stirring constantly, until mixture coats a metal spoon, about 20 minutes. Remove from the heat; place saucepan in cold water, stirring occasionally, until custard cools.
Place meringues in a shallow 3-quart casserole dish. Pour custard over meringues; chill 1 hour.
Just before serving, set oven to broil. Sprinkle custard and meringues with powdered sugar. Broil the dessert until light brown (approximately 2 minutes) with tops of meringues about 4 inches from heat source. Refrigerate any remaining dessert in refrigerator.
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