Floating Island

Ingredients

• 1 quart Milk
• 4 Eggs
• 4 tablespoonfuls Sugar
• 2 teaspoonfuls Vanilla extract (Originally Royal Extract Vanilla or Bitter Almonds. Substituted with vanilla extract for modern preference.)
• 1/2 cupful Currant jelly
• 1 box (2 ounces) Gelatine (From the referenced recipe for Currant Jelly.)
• 1 pint Cold water (From the referenced recipe for Currant Jelly.)
• 1 pint Wine (From the referenced recipe for Currant Jelly.)
• 1 quart Boiling water (From the referenced recipe for Currant Jelly.)
• 1 quart Granulated sugar (From the referenced recipe for Currant Jelly.)
• 3 Lemons (From the referenced recipe for Currant Jelly.)

Instructions

1. 1Heat milk to scalding, but not boiling. Beat the egg yolks; stir in the sugar, and pour a cup full of the hot milk into the yolks and sugar mixture, mixing well. Return to saucepan and boil until it begins to thicken.
2. 2When the custard is cool, flavor it with vanilla extract and pour it into a glass dish. Whip the egg whites until stiff peaks form. Beat the currant jelly into the whipped egg whites, a teaspoonful at a time. Heap the meringue on top of the custard.
3. 3Dissolve gelatine in cold water. Add wine, boiling water, granulated sugar, and grated lemons.