Floating Island Recipe

Preheat oven to 325F.

Pour milk into a heavy saucepan.

Scrape seeds from vanilla bean; add seeds and bean to milk (or add 1 tsp vanilla extract).

Cook over low heat 20 minutes; discard vanilla bean (I save in a jar with lid to use when making warm milk).

Combine 1/4 cup sugar and cornstarch and add to milk mixture, stirring well.

Gradually stir about one-fourth of hot milk mixture into egg yolk; add to remaining hot milk mixture, stirring constantly.

Bring to a boil over medium-high heat, stirring constantly.

Cook 1 minute, stirring constantly (mixture will not be thick).

Pour into a bowl; cool slightly, and cover surface with plastic wrap. Chill thoroughly (mixture will thicken slightly).

Coat a 1-quart metal bowl with cooking spray; sprinkle with 1 teaspoon sugar and set aside.

Beat egg whites (at room temperature) at high speed on electric mixer until foamy.

Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.

Add vanilla extract, and beat 10 seconds.

Spoon mixture into prepared bowl; gently smooth surface of mixture with a spatula.

Place bowl in an 8-inch square baking pan; add hot water to pan to a depth of 1 inch.

Bake at 325 deg for 20 minutes or until slightly puffed and set. Invert island into a shallow dish.