Cherry Floating Island recipe

2 egg seperated
1 pinch salt
3/4 cup sugar
3 cups milk
3 eggs
1/2 cup sugar
1/8 tsp salt
1 1/2 tsp vanilla extract
2 cups pitted sweet cherries

Combine the 2 egg whites and pinch of salt in a bowl. Beat with rotary beater until soft peaks form. Gradually add the 1/4 c. sugar, beating constantly until stiff peaks form. Pour milk into a large skillet; place over low heat (about 200 F) and bring just to simmering point. Drop egg white mixture by tbls. into milk; there should be 6 meringues. Cook slowly, uncovered, until firm, about 5 minutes. Lift meringues from milk and drain on paper toweling. Reserve milk. Beat the 3 eggs and the 2 yolks slightly; add the 1/2 c. sugar and the 1/8 tsp. salt. Stir in the 3 c. reserved milk; cook mixture in the top of a double boiler over hot--not boiling--water, stirring constantly, until mixture is thick enough to coat a metal spoon. Remove from heat, cool slightly, and add vanilla. Place cherries in bottom of a 2 quart serving dish, cover with custard and top with meringues. Chill. Serves 6.

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