Amaretto Floating Island
In a deep skillet or sauté pan, heat the milk until bubbles form around the edge. Using a tablespoon, drop mounds of meringue onto the milk; do not crowd the pan. Poach gently for about 4 minutes, turning once. Adjust the heat to prevent milk from boiling.
Remove the meringues with a slotted spoon or skimmer. Drain on paper towels. Repeat with the remaining meringue.
Strain the milk into a 2-quart saucepan and use for custard
Whisk the egg mixture into the saucepan and cook over
medium-low heat, stirring constantly, until the mixture will coat the back of a
spoon. Remove from the heat and let cool. Stir in the amaretto.