More in the creative use of meringue and custard. Surely for a retro presentation this dessert can’t be beat…ok, so it could be topped by any number of Jello desserts but…it is still a good one
2 cups milk
½ cup sugar
¼ teaspoon salt
4 eggs, separated
1 teaspoon vanilla
Scald milk with 4 tablespoons of the sugar in top of double boiler. Beat egg yolks well, and slowly stir in the hot milk. Return to double boiler and cook over simmering water, stirring constantly until custard just coats a metal spoon. Remove immediately from heat, add vanilla and chille. Just before serving time, beat the egg whites until fluffy, add remaining sugar slowly and continue beating until very stiff. Drop meringue on top of chilled custard in individual serving dishes, and serve immediately. For cooked meringue, use only 2 egg whites and â…“ cup sugar, then poach spoonfuls about 2 minutes in simmering water, covered. 5 servings.
Note: 2 or three left-over egg yolks may be used in making this dessert, in which case smaller “islands” will result unless you can combine the smaller quantity of beaten whites with some whipped cream.