If desired, the Meringue may be cooked. This may be accomplished in several ways: (a) place it on the hot custard at once after preparing the custard, (b) Steam it by dropping it by spoonfuls on the hot milk before preparing the custard. Cover, and let the egg white cook for about 2 minutes, then remove from the milk and proceed to thicken the milk with the egg yolks, (c) Drop the uncooked Meringue on the cooked custard as directed above, then cook and brown it slightly by placing the custard in the broiling oven or in the top of a hot baking oven.
QUESTIONS
In making custards, why should the hot milk be added to the eggs, instead of the eggs to the hot milk?
How does Floating Island differ from Soft Custard?
What is Meringue?
Compare Floating Island made with three eggs to that made with four eggs.
How does it differ in thickness, color, and cost?
LESSON LIII
MILK THICKENED WITH EGG (C)
APRICOT DAINTY
1 cupful dried apricots 1/3 cupful powdered sugar 3 egg whites