Source: dLife

Light meringue cookies in custard.

Servings

Custard
3 cup fat free milk
2 eggs
0.25 cup sugar
7 tsp Cornstarch
1 tsp almond extract

Floating Islands
2 egg whites
2 tbsp sugar
2 tbsp slivered almonds , toasted, finely chopped

Directions: Custard
1 Pour milk into a medium saucepan and bring to a boil. Remove from heat and set aside.
2 Lightly beat the eggs then mix with the cornstarch and 4 tablespoons sugar.
3 Pour mixture into the top of a double boiler and whisk together until well blended.
4 Slowly stir the hot milk into the egg mixture.
5 Heat the water in the lower part of double boiler to a boil. Reduce heat to low. Stir the custard constantly for 12-15 minutes.
6 After removing from heat, mix in the almond extract. Allow custard to cool then cover and chill in the refrigerator.

Directions: Floating Islands
1 Use an electric mixer to beat the egg whites at high speed.
2 When soft peaks form slowly add 2 tablespoons of sugar until it turns into stiff peaks.
3 Fold the toasted almonds in.
4 Take a 13 x 9 x 2-inch pan and fill with boiling water to a depth of 1-inch.
5 Divide the egg mixture into 6 equal portions and drop into boiling water.
6 Place the pan in the oven and bake for 15 to 18 minutes at 350 degrees.
7 When islands are lightly browned remove from the oven. Remove the islands from the water with a slotted spoon and allow to drain on paper towels. Chill in refrigerator.

Directions: Serving
1 Divide the chilled custard into 6 dishes and spoon 1 island onto each dish.

A little bit of work, but worth it for this delicious dessert!